Beef Cheek, peara, pickled rhubarb & verdure
Our Beef Cheek as presented in our restaurant, served with Veronese Peara, a luscious accompaniment made from old bread, bone marrow, stock and pepper, with seasonal verdure & pickled rhubarb to finish. A comforting and hearty dish from the North of Italy, via the Al Dente kitchen, made just for you.
Ingredients
Chicken Broth, Chardonnay Vinegar, Beef marrow bones, Brown sugar, Kale, Water, Olive oil, Celery, Garlic, Carrot, Onion, Thyme, Rosemary, Sage, White wine, Pepper, Salt, Nutmeg, Cinnamon, Beef cheek, Rhubarb, Mustard Seeds, Rye Flour, wholemeal flour, Certified Organic Unbleached Wheat Flour, Red wine.
Preparation and storage notes
Put 2 spoons at the bottom of a large pot, fill with water and bring to a simmer. Gently place the bag (sealed) and its contents into the water, and remove carefully after 15-20mins. Cut the bag open and serve!