Braised Beef Cheeks

• Beef Cheeks
• 1 lb Beef cheeks - cleaned
• 1/4 cup Soy sauce
• 1/2 Cinnamon Stick
• 3 Thyme sprigs
• 4 Garlic cloves
• 1 tbs Black pepper corns
• 1 Star anise
• 1 tbs Honey
• 1/4 cup Dry Sherry
• 5 Scallions large chop
• 1 tbs Sliced ginger
• 1 tbs Chinese black vinegar
• 1 qt Chicken stock
• Gnudi dough
• 1 cup Ricotta cheese
• 1 Egg
• 1/2 cup Pecorino
• 3/4 cup Flour
• 1/4 cup Ramps
• Braised salsify
• 8 oz Salsify peel and place in lemon water
• 2 cup Chicken stock
• 1 Sprig thyme
• 3 tbs butter
• 1 tsp salt
• Tempura
• 1/2 cup Flour
• 1/2 cup Corn starch
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1 Egg
• 2/3 cup Soda water
• Garnishes
• 1 Sweet Potato

Beef Cheeks

Season meat with kosher salt. Sear beef cheeks until brown on both sides.

Combine beef cheeks, soy sauce, cinnamon, star anise, thyme, honey, sherry, scallions, ginger, vinegar in large pot and bring to a simmer. Place beef cheek mixture into a pan and cover with foil and braise in a 300 degree oven for 2-3 hours.

Remove beef cheeks and reserve. Strain sauce into a sauce pot and cook to desired consistency. Pour sauce over beef cheeks and reserve for plating.

Gnudi Dough

Clean ramps and blanch for 10 seconds in boiling water. Shock in ice bath. Season ramps with olive oil, salt and pepper. Grill ramps until lightly charred. Chop ramps very fine. Strain ricotta to remove excess liquid. Add egg, pecorino and chopped ramps. Gently fold in flour making sure not to over mix. Season with salt and pepper.

Note: may need additional flour

Braised Salsify

Cut salsify into batonnet. Place remaining ingredients into sauce pan and bring to a boil. Add salsify and slowly cook until tender. Reduce liquid to glaze salsify at service.

Tempura

Combine all ingredients and keep ice cold. Next take 3 oz enoki mushrooms. Dip enoki mushroom in tempura and fry in 350 degree fryer.

Garnish

Peel sweet potato. Spin potatoes on a rotating mandolin. Place potatoes in a 300 degree fryer. When the potatoes are starting to set twirl the potatoes around a straight tined meat fork to form a loose ball. Continue to fry until the potatoes are crispy.