Braised beef cheeks

• beef cheeks↗4

  (about 250 g each), trimmed of excess fat and sinew

• dark beer↗500ml ml
• vegetable oil↗2 tbsp tbsp
• carrot↗2

  coarsely sliced

• large onion↗1

  coarsely sliced

• celery stalks↗2

  coarsely sliced

• garlic head↗1

  separated into cloves, peeled

• thyme↗a few

  sprigs of thyme and rosemary

• chicken broth↗1l l
• butter↗80g g

  softened at room temperature

• English mustard↗1 tsp tsp
• shallot↗2

  very finely chopped

• ready pearl barley
• steamed greens

Step-by-step instructions

1. 1

   Two and a half days before the planned cooking, place the cheeks in a bowl and cover them with beer. Cover and marinate in the refrigerator for 24 hours.

2. 2

   Two days before cooking, prepare the mustard butter by whisking the ingredients together with 3/4 tsp salt using a wooden spoon in a bowl. Spread onto parchment paper or film, roll into a sausage shape, then chill in the refrigerator until needed.

3. 3

   Preheat the oven to 140 °C/120 °C with convection / gas 1. Remove the cheeks from the beer, pat dry with a paper towel and season, reserving the beer. Heat the oil in a wide oven‑proof pot or heavy skillet. Brown the cheeks on all sides, then set aside. Add the vegetables and garlic to the hot pot and cook for 10 minutes until browned.

4. 4

   Return the cheeks to the pot together with the beer, broth, and herbs. Gently bring to a boil, skimming the foam. Cover tightly with a lid (or foil) and braise in the oven for 4 hours until the meat is very tender.

5. 5

   After cooking, let the beef rest in the liquid until cooled – this adds a richer flavor. Then cover and refrigerate overnight.

6. 6

   The next day, remove the cheeks from the refrigerator. Place the pot over medium heat to warm, then transfer the cheeks to a bowl and strain the liquid through a fine sieve back into the pot. Simmer on the stove for 15‑20 minutes until reduced to a thick sauce. Season and return the cheeks to the sauce to warm. Remove the cheeks again, slice and arrange on plates, drizzling with a little sauce. Place a piece of mustard butter on each cheek to melt, and serve with pearl barley and steamed greens.