Ingreadient :

• 2kg beef shin
• 2 tbsp plain flour
• 25g butter
• 2 tbsp olive oil
• 1 onion, peeled and sliced
• 1 garlic clove, crushed
• 1 leek, sliced
• 1 carrot, chopped
• 250ml beer
• 500ml beef stock
• 2 sprigs thyme
• 2 bay leaves
• Few sprigs of rosemary
• 300g pearl barley, cooked and drained
• Knob of butter
• 50g mascarpone
• 100ml double cream
• 50g parmesan, grated
• 50g parsley puree
• 15g garlic puree
• Wild garlic
• Onion ash
• Parsley oil
• Salsify cooked in red wine
• Beer jelly
• Roscoffs, cooked in beer, then sliced and roasted
• Veal jus

Direction :

1. Toss the beef with the flour, salt and black pepper.
2. Heat a large sauté pan until hot, splash in the olive oil and butter. Add the beef, then fry until browned on each side. Pop into a large casserole pan.
3. Add the beer and beef stock to the fry pan, then bring to a simmer. Pour over the meat and add the rest of the ingredients.
4. Add the herbs and veg, then cover and cook on a low heat for 6 hours until tender and just thickened. Drain off the cooking liquid and reduce to a ¼.
5. To make the risotto, heat all the ingredients together until bubbling. Season.
6. To serve, spoon the barley onto the plates, top with a beef cheek, spoon over sauce, open up the onions into petals, fill with beer jelly, drizzle over parsley oil, and sprinkle over onion ash.