Asiri Punchihewa

Braised Beef Cheek with Mashed Potato and Beef Jus

Recipe by Leung Kwok Kin & Jaume Ng of Kowloon Shangri-La – Gold Winner Dilmah Real High Tea Challenge 2014 Hong Kong

15 g potato
4 g butter
20 g beef cheek
30 g beef jus
1 pc coffee bean

Sear the full surface of beef.
Braise beef in beef jus for 1.5 hour till tender.
Using a cream gun squeeze a spherical mashed potato on top of beef.

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