Beef Cheek Bon Bons

• For the beef cheeks

• 2 beef cheeks
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 2 celery sticks, roughly chopped
• 1 tbsp tomato purée
• 250 ml red wine
• 500 ml fresh beef stock
• 2 sprigs thyme
• 1 sprig rosemary
• 2 bay leaves
• Salt & black pepper
• Olive oil

• For the bon bons

• Cooked beef cheek mixture
• 2 eggs, beaten
• Plain flour
• Panko breadcrumbs
• Oil, for frying

• To serve

• Horseradish crème
• Herby green sauce
• Fresh tarragon

Season and sear

1. 1

   Season the beef cheeks generously and sear in a little oil over a high heat until deeply browned. Remove and set aside.

Sauté vegetables

2. 2

   In the same pan, add the onion, carrot and celery and cook until softened. Stir through the tomato purée, then pour in the red wine and let it reduce slightly.

Simmer

3. 3

   Add the beef stock and aromatics, then return the beef cheeks to the pan. Cover and cook in the oven at 160 °C for around 3½ hours, or until completely tender.

Prepare filling

4. 4

   Remove the beef cheeks and shred the meat. Strain the cooking liquid and reduce until rich and concentrated.

5. 5

   Mix a couple of spoonfuls of the reduced cooking liquid through the shredded beef — enough to keep it moist and rich, but still firm enough to hold its shape.

6. 6

   Roll into small balls and chill until firm.

Coat

7. 7

   Coat each bon bon in flour, then beaten egg and finally panko breadcrumbs.

Fry

8. 8

   Heat the oil and fry until crisp and golden. Drain on kitchen paper and season with a little salt.

Serve

9. 9

   Serve with horseradish crème and a herby green sauce, finished with fresh tarragon.

Tip

10. 10

    You can make these with almost any leftover slow-cooked meat, so they’re a brilliant way to turn leftovers into something a little special.