Braised Scotch Beef Cheek, Roast Jerusalem Artichokes by Brian Maule

QMS

QMS

Standard Supplier 13th March 2014

Braised Scotch Beef Cheek, Roast Jerusalem Artichokes by Brian Maule

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Serves 4. In association with Quality Meat Scotland. Photography by Guy Hinks

Ingredients

  • Serves 4
  • 4x Scotch Beef Cheeks
  • 1x carrot
  • 2x Onion
  • 1x Garlic head
  • 1 stick of celery
  • 1 Sprig of Thyme
  • Butter
  • 2L Beef Stock
  • Red wine reduction
  • 6-8 Jerusalem Artichokes
  • 50g Parsley
  • 50g Rock Salt
  • 100ml White wine vinegar
  • 4 Banana Shallots
  • Duck Fat
  • 1x Tablespoon sugar
  • 1 packet wild mushrooms

Method

Starting with the Scotch Beef cheeks. Make sure all the fat and sinews are off, and then cut into 3 even sized pieces.
Heat up a large pot, season cheeks then, fry really well getting a good colour all over.
While Scotch Beef is in the pan peel onions and carrots, chop roughly, same with the celery. Cut garlic in half. Take Scotch Beef out the pan and into a pot, add thyme and stock.
Bring to the boil, put greaseproof or tin foil on top, put in oven at 150°C for 2 – 2 ½ hours. When cooked all the way through take out of stock, pass stock through a fine sieve then put back onto reduce, add red wine reduction, reduce and season.
Peel artichokes, putting them into white wine vinegar and salt a little water. Put a pot of boiling water on and take artichokes out of vinegar and put into the pot of boiling water. Once water comes back to the boil check seasoning then add salt to taste.
Cook for roughly 5 minutes, when cooked take out fry lightly in olive oil, and a little butter getting a nice golden colour. Chop parsley add to artichokes just before serving.
Peel shallots put into duck fat and cook slowly for about an hour. When cooked take out of the duck fat and then fry all over until a nice golden colour.
Cut wild mushrooms into even sized pieces, wash them, fry lightly in olive oil, season to taste.
When reheating the beef cheeks, put in a small pan with a little sauce. Place in oven glazing the beef all over, getting a nice even shine on the cheeks.
Put cheeks on plate, artichokes in a heap with mushrooms on top and shallots at the side. Sauce over.

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.