Beer-braised beef cheek, pearl barley risotto, malted onions & ale sauce

The 365 Dinner Project

It’s Monday again (Bizarre Foods night!) so we tried beef cheeks. Tasty!



For the braised cheek

  • 3 beef cheeks, sinew removed
  • 500ml dark ale
  • 2 garlic cloves
  • 1 bunch fresh thyme
  • 1 bay leaf
  • 750ml beef stock

For the malted onions

  • 500ml dark ale
  • 3 small white onions, unpeeled
  • olive oil
  • 25g butter

For the pearl barley risotto

  • 1¼l chicken stock
  • 250g pearl barley
  • 6 garlic cloves
  • 300ml double cream
  • 50g grated Parmesan
  • few drops lemon juice
  1. cooked, remove the cheeks, herbs and garlic and set aside, then reduce the stock rapidly until it is syrupy. Return the cheeks to the pan and glaze with the sticky reduction, then keep warm until needed.
  2. Roughly 40 mins before you’re ready to serve, make the risotto. Put the chicken stock in a large pan and bring it to the boil. Add the barley, then cook for 15 mins. Remove from the…

View original post 142 more words

~ by accordingtoleanne on July 5, 2015.

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