Gastronomixs

Beef cheek and stout sauce

The sauce is very beautiful and shiny, with a very deep flavour.

Creation of JP McMahon, Aniar* restaurant, Galway, Ireland.

Makes 500ml.

Beef cheek and stout sauceEnlarge

Ingredients

4

 

beef cheeks, cap removed and trimmed

2

 

carrots, roughly chopped

1

 

onion, roughly chopped

500

ml

stout

1.5

l

beef stock

2

cloves

garlic, crushed

2

sprigs

thyme

2

sprigs

rosemary

As needed:

 

sunflower oil

As needed:

 

butter

As needed:

 

salt

Preparation method

Serving suggestions

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