Beef Cheeks, Ox Tongue Spring Rolls, Cauliflower & Verjus

Soak the beef cheeks and the roughly chopped vegetables in the red wine for 24 hours before beginning this recipe. After 24 hours, remove the beef cheeks and the vegetables from the wine and reserve for later. Put the wine into a heavy based pot and bring to a boil, skimming as the impurities rise to the top.

In a 4-litre French oven casserole dish, heat the vegetable oil until the oil is smoking hot. Season the beef cheeks with salt and white pepper and then add to the hot oil and caramelise until they are golden brown. Remove the meat from the casserole and set aside. Add the vegetables to the casserole and caramelise.

Add the beef cheeks back into the casserole with the thyme and the veal stock and red wine and bring to a simmer. Place in the oven at 150C for 3 hours or until the meat is tender. Remove the beef cheeks from the casserole and strain the liquor off. Reduce this liquor to a sauce like consistency.

Slice 1/2 of the onion and the fennel. Combine with the coriander and fennel seeds, white wine and water. Add the tongue and braise slowly for 2-3 hours or until the skin can be peeled off

Meanwhile, dice the remaining onions and sweat in a little oil with garlic. Add the tomato paste and cook out, add the red wine and reduce by ½ Ad the peeled tongue and cover with the veal stock and bring to the boil. Reduce the heat and slowly braise until tender.

Strain off the liquor and reduce to a glaze, shred the tongue and mix in the reduced liquor. Season and roll into 60g logs and chill until firm.

Once the logs are firm, roll them in brique pastry and set aside.

Finely slice the cauliflower and onions. Sweat the onions in the butter until tender, add the cauliflower and sweat for 5 mins. Add the cream and bring to the boil. Bake at 150C for 1 hr or until tender. Once tender, strain off the excess liquid and blend on a high speed until smooth.

Combine all ingredients together in a blender and mix on high speed until emulsified. Season and set aside.

Place in a serving dish the beef cheeks and place large dots of the cauliflower puree around them. Deepfry the tongue spring rolls until crispy and golden, season and add to the dish. Cut a large bi section of a head of cauliflower and caramelise in a hot pan until golden, transfer to a roasting tray and cook at 180C until tender. Add this to the dish as well and garnish the dish with the sorrel. Dress the entire dish liberally with the verjus dressing and serve.