Slow Braised Beef Cheek with Porcini Mash and Portobello Mushrooms

Steps

1. oven to 220°C. Bring a large pot of water to the boil. Bring a small pot of salted water to the boil. Line a large oven tray (with a lip) with baking paper.
2. Keeping beef cheek in the bag, carefully place into large pot of boiling water and reduce to a simmer. Cook for about 25 minutes, until cheek becomes tender. Drizzle olive oil and balsamic vinegar on prepared tray. Season with salt and pepper and place shallots, flesh-sidedown, onto tray.
3. Place mushrooms on tray next to shallots, stalk-side-down, season with salt and pepper and drizzle with a little oil. Roast (on lowest oven rack) for 25-30 minutes, until mushrooms are tender and shallots are golden and soft. Turn mushrooms halfway through cooking.
4. Cook potatoes in small pot of boiling water for 12-15 minutes, until very soft. Drain and mash with butter, milk and porcini powder until smooth. Season to taste with salt and pepper, cover with a lid and set aside.
5. When beef cheek has 10 minutes cook time remaining, heat a drizzle of oil in a medium pot on medium heat. Cook onion and herb spice mix for 3-4 minutes, until fragrant. Add wine/first measure of broth and simmer for about 1 minute. Add second measure of broth and soy sauce and simmer for 3-4 minutes.
6. Carefully remove cheek from water and cut bag open with kitchen scissors. Add cheek and sauce to pot with broth, pull into 2-3 pieces and simmer for 1 minute. Turn cheeks, then add kale and cook for a further 3-4 minutes, until bright green and tender. Season to taste. Cover to keep warm.
7. spoon porcini mash to one side of plate and arrange mushrooms and kale next to mash. Top with slow braised beef cheek and spoon over sauce. Squeeze shallots from their skins, place next to beef cheeks then top with a dollop of gremolata.