Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners
1.2 kg wagyu beef cheeks
400g whole lotus root
150g wolfberries Red wine (1) 750ml
2 litre veal stock Large carrots (2) Onions (2) Celery (2 stalks) Leek (1 stalk) salt & pepper to taste
Season wagyu beef cheek with salt and pepper. Pan-sear with olive oil till surface is brown.
Pour 750ml of red wine + chopped vegetables + lotus root (whole) + veal stock + beef cheek. Bring to boil.
Once boiled, cover pot. Set oven at 66 degree Celsius.
Slow braise mixture for 36 hours.
Once cooked, take out both lotus root and beef cheek, leave to cool, slice beef cheek & lotus root.
Blend all cooked vegetables, strain add in wolfberries to reduction.
To serve, drizzle sauce over beef cheek and lotus root. Plate.