Ox Cheeks Braised in St. Petersburg Thornbridge Stout with Colcannon, Pickled Beetroot

Ingredients

6 ox cheeks weighing approximately 200/250g each
1 bottle of St. Petersburg Thornbridge Stout
2 tbsp black treacle
3 litres beef stock
1 carrot
1 onion
1 celery
2 garlic cloves
Thyme
Bay leaf
5 spice
Salt and pepper
Colcannon
800g Yukon Gold potatoes
2 leeks
1 bunch spring onions
Milk
150 g Unsalted butter
Salt
4 large beetroot cooked (600g in total) in 1cm dice
2 lemons (1 segmented and 1 juiced)
1 tbsp sugar
300ml water

Method

Ox Cheeks Braised in St. Petersburg Thornbridge Stout with Colcannon, Pickled Beetroot
Serves 6
Trim any excess fat and sinew from the cheeks and lightly dust with 5 spice and salt and pepper.
Sear the cheeks on all sides in a hot pan with a little oil. Once brown all over remove from the pan and add the vegetables, garlic, thyme and bay leaf.
Move these around in the pan until they have got good colour all over.
Add the stout and bring to the boil add the treacle and beef stock.
Gently simmer for approx 1 hour.
The cheeks are cooked when they can easily be pierced with a spoon handle.
Remove the cheeks from the liquid and leave to cool.
Strain the liquid through a chinois and reduce by approx. half until it is sauce consistency and has a good shine.
Reheat the cheeks gently in the reduced liquor until hot.
Boil thepotatoes in the skins until they are cooked through. Whilst hot peel them and push through a ricer. Keeping the potato over a gentle heat and the butter and beat in with a spatula. Then add the milk. You don’t want the mix to be too sloppy.
Heat a pan with a little oil and gently fry the leeks and spring onion just to take a little of the crunch away. Fold this into the potato mix and put into a piping bag for later.
Boil the water. Add the lemon and sugar then pour over the beetroot. Leave to cool. Reheat in the microwave for 20 seconds at full power and finish with a little chopped parsley.
Assembly
Place the cheeks in the middle of each plate and scatter the beetroot on top. Pipe the colcannon next to the cheek and glaze the cheek with the reduced sauce. Finish each dish with a little deep fried parsley on the potato.

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