2 hours (excluding overnight time)
3 hours
4-6
Ingredients
For the beef cheeks:
4 Scotch Beef cheeks, approx. 400g per cheek
24g sea salt
2 ltr beef stock
2 carrots, roughly chopped
2 stalks of celery, roughly chopped
2 garlic cloves, crushed
2 bay leaves
3 sprigs of thyme
250ml red wine
150g butter, diced
Oil, for cooking
For the glazed carrots:
6 carrots, medium sized
3 star anise
1 tsp black peppercorns
1 tbsp caster sugar
175g butter, diced
150ml champagne (or your bubbly of choice such as prosecco or cava)
1 ltr beef stock
For the Bovril potatoes:
2kg Maris piper potatoes
2 onions
500ml vegetable stock
3 tbsp Bovril (optional)
100g butter
For the skirlie:
150g pinhead oats
2 shallots, finely diced
50g beef dripping
1 tbsp parsley, chopped
50ml sauce from the cheeks
Cooking Method