Ingredients
1kg Wagyu Cheek
1 x Medium White Onion
4 x Garlic Cloves
1 x Carrot
5 x Black Peppercorns
1 x Teaspoon Salt
1 x ½ bottle of red wine
1 x Tablespoon of freshly chopped tarragon
1 x bunch of fresh thyme
Small amounts of:
Plain Flour
Milk
Breadcrumbs
1 x egg
Method
- Roughly chop all the vegetables and place in a slow cooker (or baking dish).
- Remove the packaging and add the beef cheeks, red wine, salt, pepper and thyme, then cover with water.
- Cook on the low setting overnight.
- If you don’t have a slow cooker, follow the same steps but place into a baking dish, cover and cook in a low oven at 120 degrees for 6-8 hours.
- Once the meat is cooked remove from the heat and take the meat out of the pot and place into a bowl. The cheek should just fall apart.
- Mix in the tarragon and a dash of salt and pepper then leave the cheek to cool.
- When cooled potion into individual balls, then toss into the small amount of flour.
- In a bowl crack the egg and add a dash of milk and mix together.
- Add the flour tossed balls into the into the egg/milk wash and then roll them into the breadcrumbs.
- When they’re all coated get ready to deep fat fry until golden brown. (Or pan fry in a little bit of oil until golden on each side then put in a 180-degree oven for 6-8 minutes)
- Serve and enjoy