Ingredients
250g cooked beef cheeks
75g cornflour
Oil to fry
100g butter
Handful snipped chives
1 onion, carmelised
250g cooked new spuds
200ml sriracha sauce
4 eggs – poach
Method
1. To cook the beef cheeks. Seal the beef cheeks in a pan until golden brown on both sides, and then add a chopped onion, carrot, celery, bay leaf and spring of thyme, stir.
2. Add 100ml of red wine and cover with stock. Add to the oven on 130c for 6 hours.
3. Poach the eggs
4. Serve a mound of spuds, top with beef, sit egg on top, sprinkle with chives
