The dish is served with crispy onions and some horseradish sauce.ĭuo of Irish Beef from Urban Brewing by Chef Dan Keane. Once the mushrooms are cooked add the butter and the baby spinach and cook until the spinach is softened.
Cook the mushrooms constantly moving them for two mins until cooked Heat a pan on a medium to high heat, once hot add in the oil followed by the mushrooms.Once cooked drain the potatoes and put it in to a food processor on a low speed gradually pour in the cream/butter mixture until the puree has reached the right consistency.While boiling the potatoes combine the butter cream and milk and heat in a sauce pan until the butter is melted and it has reached a light simmer.Add the smoked potatoes back in to the rest of the potatoes and bring to the boil until cooked through.Heat over a low to medium heat for 25 mins to a half hour until the potatoes turn a light brown.Seal the pan with two layers of tin foil ensuring the top is pinched up like a tent to allow the smoke to circulate.Place your wood chips in a Heavy cast iron pan, cover with a mesh metal stand with 200g of the potatoes on top.Brown the meat evenly on all sides for between 45 seconds and a minute, remove from the heat and allow to rest for 10 mins to ensure even cooking.Season the meat on all sides and place in the frying pan.Heat a frying pan to a medium to high heat and add the oil.Season with high quality sea salt and serve using the liquid as your sauce.Cut each beef cheek in two and heat in the reduced liquid until even hot all the way through.Once thicken strain out the vegetables and discard Once cooled remove from the liquid and set aside, place the liquid and vegetables back on to boil and reduce by 80% or until the liquid begins to thicken.Once cooked allow to cool in the liquid.Once up to temperature double wrap the top with tin foil tightly or place a tight-fitting lid on top and cook 90c for 14 hours checking every two hours until soft and tender. Add the set aside beer and bring to the boil.Brown the cheeks in a thick bottomed saucepan, once browned add the vegetables and cook until softened stirring occasionally.Once marinated drain off the liquid and set aside, remove the beef from the vegetables.
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