The tuck of the Irish
This week, Clement Pavie, head development chef at Musgrave Marketplace, has three ideas for a St Patrick’s Day weekend lunch or dinner party
Guinness and prune-braised beef cheeks
Ingredients, serves four
4 beef cheeks, trimmed clean (ask your butcher to do this)
1 leek
1 large onion
2 carrots
1 celery stick
100g smoked bacon lardons
10 pitted prunes
1 pint of Guinness
250ml prune juice
250ml beef stock
1 tsp tomato purée
1 bay leave
2 cloves of garlic
10g flat parsley, finely chopped
40ml extra virgin olive oil