Chef: Jason Gallagher 

Ark of Taste Product: Blue Grey Cattle 

Producer: Airey's Farmshop


Tempura batter — ½ quantities of corn flour and strong plain flour mix with sparkling water to an even constituency

1. Seal off all sides of beef cheeks in a hot pan with some veg oil
2. Roughly chop the veg and add to pan with herbs and sweat off for 5 mins
3. Add tom puree, mix in with the veg
4. Replace the beef cheek in the pot, add red wine and reduce for 10-15 min until half the amount of red wine is left
5. Add enough veal stock to cover, bring to boil then turn heat down to simmer. Cover with lid or cartouche
6. Cook on a slow heat for 8 hrs until a knife pieces meat easily, then cool down
7. Remove cheek and pick off the meat, being careful to discard any sinew or fat
8. Place the meat in a bowl, season to taste then roll in cling film to 1 ½ inch diameter and roll the ends till the meat is firm and cool overnight in a fridge
9.  Meanwhile reduce the brewing liquor to sauce consistency and strain through muslin, reserve.
10. Serving add horse radish to the creamed potatoes to taste
11. Fry your onion rings in the tempura batter
12. Slice the beef cheeks into 4 equal slices, keeping the cling film on and slice cold from the fridge
13. Pan fry them off each side, remove from frying pan, place on baking tray, remove the cling film from the sides and warm through in a moderate oven
for 10 mins
14. Serve on top of the potato, onion ring on top and drizzle the sauce


Braised beef cheeks (serves 4)

Braised cheek

1x carrot

1x beef cheek

1x stick celery

1x small onion

4x cloves garlic

6x sprigs of thyme

750ml red wine

Veal stock

1x Tbsp. tom puree

 To serve

Creamed potato

Horseradish cream

Onion rings