beef cheek with sweet corn sauce & homemade ketchup & mustard sauce
By: Chef Arnau Bosch posted Apr 13th 2017 02:54PM




3kg beef cheeks, trimmed
 Salt and freshly ground black pepper, to taste
 Flour, for dusting
 Olive oil, for sautéing
2  vine-ripened tomatoes
300g onions, peeled and sliced
200g mushrooms, sliced
200g (each) carrots, peeled and leeks, sliced
70g  celery, sliced
50g  garlic cloves, peeled and sliced
300ml  (each) red wine, port and Pedro Ximénez 
(Spanish sweet sherry)
 
Sweet Corn Sauce
 Olive oil, for sautéing
2  onions, peeled and brunoised
2  garlic cloves, peeled and sliced
400g  bacon streaks
1  canned sweet corn
400ml (each) chicken broth and cream
 Salt, to taste
Homemade Ketchup & Mustard Sauce
400ml  HP sauce
20ml (each) Lea & Perrins sauce and ketchup
15ml Dijon mustard
10ml soy sauce
 
•            For the sweet corn sauce: Heat sauté pan with olive
oil over a medium heat until hot. Add in the brunoised
onions, sliced garlic and bacon streaks and sauté until
bacons are lightly browned. Add in the sweet corn with
the corn water and stir well. Add in the chicken broth
and simmer for about 15 minutes. Add in the cream
and simmer until sauce coats the back of a spoon. 
Transfer the sweet corn sauce into a food processor
and pulse until smooth. Season to taste with salt and
then strain. Set aside.
•            For the homemade ketchup & mustard sauce: Whisk all
the ingredients in a mixing bowl until smooth. Transfer
the sauce into a squeeze bottle and set aside.
•            Season to taste the beef cheeks with salt and freshly
ground  black pepper; dust with four and set aside.    
Heat cooking pot with olive oil over a medium heat
until hot. Add in the seasoned beef cheeks and sear
until lightly browned. Remove and add in all the cut
vegetables and sauté until caramelised. Add in all the
liquors and simmer until alcohol has evaporated and
sauce has reduced. Return the sautéed beef cheeks
into the cooking pot; add in enough bottled drinking
water and heat mixture to a boil. Reduce heat, cover
the cooking pot with a lid and braise until beef cheeks
are tender, for about 4 hours.
•            Remove the braised beef cheeks and shred with a
fork. Season to taste with salt and freshly ground black
pepper. Spoon the shredded beef cheeks onto a cling
film and roll  into  a cylindrical roll. Keep chilled until      
harden and then cut into small sections. Set aside. Strain
the resulting beef sauce into a saucepan and simmer
until sauce coats the back of a spoon.
•            Place a spoonful of sweet corn sauce onto each serving
plate and top with a braised beef cheek. Squeeze a
quenelle of homemade ketchup and mustard sauce 
onto the plate and dots with the resulting beef sauce.
Serves 4