Fine dining beef plating

Dry Aged Cumbrian Beef, Parsnip Purée, Grilled Onion, Leek & Honey Purée

This is one of my favourite stew and my to go-to every winter. The key is patience and care for every step of the dish, from browning the beef coated in flour, to slow cooking it in the oven for 2+ hours. Trust me, all of it is worthwhile as it will be one of the best, if not the best boeuf bourguignon you have ever tasted in this world. For this recipe, I used beef cheeks instead of the conventional cut for bourguignon as I love the soft gelatinous texture of the cheeks from slow cooking…

Photo by TheodorusSetyo | Cookniche, linking the culinary world

Native cured beef tartare, juniper oil, puffed buckwheat, cured egg, charcoal lavosh (df)