DISHPATCH Beef Cheeks Guinness Braised Beef Cheeks Instructions

DISHPATCH Beef Cheeks Guinness Braised Beef Cheeks

COOKING TIME

30 minutes SERVES: 2

IN THE BOX

1. Black pudding and ham hock
   croquettes (mustard, milk, sulphites, gluten, egg, celery) (alcohol)

2. Gherkin ketchup (mustard, sulphites) (alcohol)

3. Gribiche ( egg, mustard, sulphites) (alcohol)

4. Beef cheeks in Guinness sauce (alcohol)

5. Olive oil mash (egg, mustard)

6. Butter cube (milk)

7. Cavolonero

8. Crispy shallots (gluten)

9. Gremolata

10. Whiskey truffles (milk, soybean)

COOKING INSTRUCTIONS

Remove all items from the fridge and bring them all up to room temperature.

Preheat the oven to 200°C/180°C fan/ gas mark 6.

TO START

1. Place the croquettes (1) onto a baking tray (keeping them in the bamboo tray) and bake for 15 mins. Carefully turn over the croquettes halfway through cooking and place back in the oven to crisp the other side.
2. Divide the croquettes between two plates and serve with a dollop of gherkin ketchup (2) and gribriche (3)

MAIN

1. Bring a saucepan of water to a simmer, and place the beef cheeks in Guinness sauce (4) (still in its bag) in the water to warm through for 15 minutes.
2. Put the olive oil mash (5) into a saucepan and heat gently over a medium heat, for 5-6 minutes stirring often to keep it smooth.
3. In another pan, melt the butter cube (6) and warm the cavolo nero (7) for 4-5 minutes.
4. To plate, spoon the mash onto two plates and share the beef and sauce between them. Top each plate with the cavolo nero, crispy shallots (8) and gremolata (9)

TO FINISH

1. Enjoy the whiskey truffles (10).

ALLERGENS

For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.
Share your creation @thedishpatch @chefcorrigan

STORAGE AND USE-BY DATE

Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival. Use by:
Day Month Year

RECYCLING Scan here for instructions

INGREDIENTS & ALLERGENS

Black pudding and ham hock croquettes: Black pudding, English mustard, unsalted butter (milk), shallots, sherry vinegar (sulphites, vinegar derived from alcohol), cornichons, tarragon, salt, pepper, plain flour (gluten), breadcrumbs (gluten), egg, ham hock, Spanish onion, celery, carrot, leeks, garlic, bay leaves, thyme, coriander seeds, fennel seeds, black peppercorns, cider.
Gherkin ketchup: Gherkins (mustard), caster sugar, fennel seeds, white wine vinegar (sulphites, vinegar derived from alcohol).
Gribiche: Egg, salt, Dijon mustard, white wine vinegar (sulphites, vinegar derived from alcohol), capers, cornichons, olive oil, pepper.
Beef cheeks in Guinness sauce: Ox cheek, onion, carrot, button mushroom, thyme, tarragon, coriander seeds, fennel seeds, preserved mandarin peel, cassia bark, liquorice sticks, black peppercorns, Guinness (alcohol), veal stock.
Olive oil mash: Mash potato, olive oil, horseradish, horseradish sauce (egg, mustard), salt, black pepper.
Butter cube: Unsalted butter (milk).
Cavolo nero: Cavolo nero.
Crispy shallot: Onion (gluten).
Gremolata: Orange zest, parsley, olive oil, salt.
Whiskey truffles: Double cream (milk), honey, unsalted butter (milk), dark chocolate callets guanaja 70% (soybean), Redbreast whiskey 12 years (alcohol), cocoa powder.

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