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Beer-braised beef cheek, pearl barley risotto, malted onions & ale sauce

Beer-braised beef cheek, pearl barley risotto, malted onions & ale sauce
You can never have too many beverage recipes, so give Beer-braised beef cheek, pearl barley risotto, malted onions & ale sauce a try. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 527 calories, 13g of protein, and 28g of fat. This recipe serves 6. Head to the store and pick up double cream, ale, thyme, and a few other things to make it today. 11 person have tried and liked this recipe. It is a budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 4 hours and 25 minutes. If you like this recipe, take a look at these similar recipes: Peppery Beef Kebabs with Braised Pearl Onions, Beer-Braised Beef and Onions, and Beer-Braised Beef with Onions.

Instructions

1
Put the beef cheeks in a dish, cover with the ale and add the garlic, thyme and bay leaf, then leave to marinate for at least 6 hrs or overnight.
Ingredients you will need
Bay LeavesBay Leaves
GarlicGarlic
ThymeThyme
BeefBeef
AleAle
2
Heat oven to 140C/120C fan/gas
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OvenOven
3
Strain off the cheeks and transfer the marinating liquid, garlic and herbs to a large flameproof casserole dish and bring to the boil. In a frying pan, brown the beef cheeks in a little oil until caramelised on both sides.
Ingredients you will need
GarlicGarlic
HerbsHerbs
BeefBeef
Cooking OilCooking Oil
Equipment you will use
Casserole DishCasserole Dish
Frying PanFrying Pan
4
Add the cheeks to the casserole dish with the marinade and pour in enough beef stock to cover. Bring to the boil, cover, then braise in the oven for 4 hrs until the cheeks are very tender. Every so often, skim off any fat from the surface to keep the stock clean.
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Beef StockBeef Stock
MarinadeMarinade
StockStock
Equipment you will use
Casserole DishCasserole Dish
OvenOven
5
While the beef is in the oven, make the malted onions.
Ingredients you will need
OnionOnion
BeefBeef
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OvenOven
6
Put the ale in a frying pan, add the whole onions, cover and simmer until the onions are tender, about 20 mins. Leave to cool completely, then remove the skin and slice the onions into sixths and set aside.
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OnionOnion
AleAle
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Frying PanFrying Pan
7
Once the beef is cooked, remove the cheeks, herbs and garlic and set aside, then reduce the stock rapidly until it is syrupy. Return the cheeks to the pan and glaze with the sticky reduction, then keep warm until needed.
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GlazeGlaze
GarlicGarlic
HerbsHerbs
StockStock
BeefBeef
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Frying PanFrying Pan
8
Roughly 40 mins before youre ready to serve, make the risotto.
9
Put the chicken stock in a large pan and bring it to the boil.
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Chicken StockChicken Stock
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Frying PanFrying Pan
10
Add the barley, then cook for 15 mins.
Ingredients you will need
BarleyBarley
11
Remove from the heat, strain, then tip the barley into a medium-sized pan.
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BarleyBarley
Equipment you will use
Frying PanFrying Pan
12
Place the garlic in a small pan with the double cream and bring to the boil. Simmer for 3 mins, then transfer to a food processor and blend until smooth. Set aside about 50ml of the garlic cream and pour the remainder over the barley. Keep warm over a low heat.
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Double CreamDouble Cream
BarleyBarley
GarlicGarlic
CreamCream
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Food ProcessorFood Processor
Frying PanFrying Pan
13
Meanwhile, separate the layers of malted onions and finish by frying in a hot pan, with a little oil and butter, until golden.
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ButterButter
OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
14
Just before serving, add the Parmesan and lemon juice to the barley risotto and salt, to taste. Spoon on to the centre of each plate, then slice the cheeks and arrange on top of the risotto.
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Lemon JuiceLemon Juice
ParmesanParmesan
BarleyBarley
SaltSalt
15
Place 3 malted onion wedges around the side and drizzle over the reduced ale stock.
Ingredients you will need
OnionOnion
StockStock
AleAle
DifficultyExpert
Ready In4 hrs, 25 m.
Servings6
Health Score6
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