BEEF CHEEKS WITH BARLEY RISOTTO
PREPARATION: 16hrs ~ COOK: 5min ~ READY IN: 16hr 10min
- In a small pot over medium-low heat warm through the beef cheek together with the braising liquid.
- Meanwhile, in a small saucepan combine the barley, butter, salt, pepper and sherry vinegar and cook through adding a dash of water to prevent it sticking. Cook until butter has just melted and barley is heated through.
- To serve, stir parsley through barley and place mixture in the dish, top with the beef cheek and drizzle with braising liquid. Top with kale chips and chives.