Beef Cheek, Onions, Bone Marrow

Colin McGurran

Colin McGurran

7th July 2014

Beef Cheek, Onions, Bone Marrow

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Surprise your friends and family with tender, melt in the mouth beef that doesn’t break the bank. The classic beef and onion flavour combination make this dish an instant favourite. Serves 4 Main

Ingredients

  • Beef Cheek:
  • Beef cheek - 2
  • Salt
  • Smoked Bone marrow:
  • Beef bone marrow 100g
  • Panko (Japanese style breadcrumbs) 100g
  • White onion centre cut
  • White onion - 2
  • Salt/pepper
  • Veg oil - 20g
  • Butter - 20g
  • Beef Stock - 100g
  • Thyme - 1 sprig
  • Pickled Shallots:
  • Sugar - 100g
  • White wine vinegar - 100g
  • Thyme - Sprig
  • Rosemary - Sprig
  • Bay leaf - 1
  • Banana shallots (peeled) - 100g
  • Crispy shallots:
  • Banana shallots - 2 large
  • Vegetable oil - 500g
  • Baby Onion Shells:
  • Baby onion - 8
  • Beef stock - 500g
  • Thyme - 1 sprig

Method

For the Beef Cheek:
Firstly salt the cheeks for 12 hours.
Once salted cook the cheeks in the oven at 85°c for 12 hours.
When the cheeks are cooked through slick 1cm thick and fry them for 3 minutes until crispy before placing them back into the oven to keep warm.
For the Bone marrow:
Slice the bone marrow into small pieces and season with salt and pepper, roll in panko before frying to order for 1 minute.
For the onion centres:
Slice each onion into 3 small pieces before oiling and seasoning to taste. For the best result, cook one side of the onion by pressing down with a pan for 2 - 3 minutes until charred.
Once you are happy with the onion, place on a baking tray along with thyme butter and stock.
Cook the onion and 180°c for 15 minutes.
For the pickled Shallots:
Bring all the ingredients to the boil for 2 minutes, excluding the shallots. Keep the shallot in a pickle for 24 hours before serving.
For the crispy shallots:
Slice the shallots very finely using a mandolin, and then leave to try and a cloth. In a pan, bring 500g of oil to 140°c before adding the dried shallots.
Fry these for 2 minutes until golden brown.
For the onion shells:
Using the beef stock, cool the baby onions for 8 minutes.
Once cooked, chop in half the onions, and peel to create the shells required for this dish.
Sprinkle the plate with thyme to finish.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.