1 lb of beef cheeks
4 ¼ cups beef stock
1 sprig of rosemary/thyme
1 bottle of Guinness
2 bay leaves
2 tablespoons tomato puree
2oz corn flour
Trim the beef so that all fat is taken off, trim the outer sinew. On a hot pan seal the beef well on all sides. Place the beef into the beef stock with all other ingredients and slow cook for 4 – 4½ hours or until the beef is tender. When the beef is cooked take out of the stock and keep warm. Place the cheeks on some cling film and roll to a large sausage. Cool overnight and cut into portions. Reduce the stock until it is similar to a sauce consistency or if need be thicken with corn flour.
8oz pearl barley 1oz basil
4 ¼ cups chicken stock 6/10 cups olive oil
1 sprig of thyme 3.5oz fresh cream
1 bay leaf 1 jar of horseradish mayonnaise
4oz wild mushrooms
1 container of herbed breadcrumbs
2oz diced white onion
1oz parmesan cheese
Cook the barley in the stock with thyme and bay leaf, in another pan sweat off the onion and mushroom. When the barley is cooked add it to the mushrooms, then add the cream, cheese and cook to risotto consistency.
For the wild garlic pesto, blend the wild garlic with some olive oil and Parmesan cheese and season. To prepare the beef, rub the top with a horseradish mayonnaise topped with an herb bread crumb.
To serve place the risotto in a bowl, top with the beef cheek and jus. Garnish with the pesto and cress.