Guinness-Braised Beef Cheeks

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) Cavolo nero
• (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 gribiche (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).

Visuals

The document features several high-quality photographs of the prepared dishes. These include:

• A collage of four images on the first page, showcasing the beef cheeks, croquettes, and truffles.
• A close-up of a hand holding a golden-brown croquette, revealing its filling.
• An image of the main dish: tender beef cheeks in rich Guinness sauce, served with a side of greens and crispy toppings.
• A separate image of the rich, dark whiskey truffles, dusted with cocoa powder.
• An overhead view on the final page displaying the complete meal set on a table, including drinks and all components.

Share Your Experience

Share your creation with Dishpatch and Chef Richard Corrigan on social media: @thedishpatch @chefcorrigan

Allergens and Storage

Allergens

For allergens, including Cereals containing Gluten, see ingredients in bold. This meal is prepared in a kitchen that handles all 14 allergens, including nuts.

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

Information regarding recycling is available via a link [recycling instructions].

Detailed 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.