Borscht with Braised Beef Cheek

Ingredients

• 12 Wagyu beef cheeks
• 2500g fresh beetroot (roasted)
• 3200g red cabbage (finely shredded)
• 42 potatoes (diced)
• 52 carrots (diced)
• 61 large onion (diced)
• 74 cloves garlic
• 82 tbsp tomato purée
• 92 tbsp red wine vinegar
• 101.5L beef stock
• 11150g sour cream
• 12Fresh dill
• 1330g sturgeon caviar
• 142 bay leaves
• 15Sea salt, black pepper, pinch of sugar

Instructions

1. 1Season beef cheeks generously with salt and pepper. Sear on all sides in a hot heavy casserole until deeply browned.
2. 2Add onions, carrots, garlic, and tomato purée. Cook for 2 minutes, then pour over beef stock. Add bay leaves and braise in the oven at 150°C for 6–8 hours until the beef cheek is completely tender and falling apart.
3. 3Roast the beetroot whole in foil at 200°C for 45 minutes until tender. Peel and grate or dice roughly.
4. 4Build the borscht: combine diced potatoes, shredded cabbage, and roasted beetroot in the braising liquid (with beef cheek removed). Simmer for 20 minutes.
5. 5Add red wine vinegar and a pinch of sugar to balance the sweetness. Season generously with salt and pepper.
6. 6Slice the beef cheek into neat portions. Warm through in the broth.
7. 7Ladle the deep ruby borscht into warm white bowls. Place a slice of Wagyu beef cheek in the centre.
8. 8Garnish elegantly with a quenelle of sour cream, a spray of fresh dill fronds, and a small mound of sturgeon caviar on top of the beef cheek.