500g |
cod cheeks, trimmed of sinews |
2 |
ox cheeks, trimmed of sinews |
75ml |
olive oil |
2 tablespoons |
plain flour |
100g |
piece of smoked streaky bacon, cut into lardons |
4 |
shallots, peeled and chopped |
6 |
garlic cloves, peeled and chopped |
2 |
rosemary sprigs, leaves picked and chopped |
4 tablespoons |
tomato puree |
6 |
ripe plum tomatoes, chopped |
100ml |
red wine vinegar |
500ml |
sharp’s doom bar beer |
4 |
carrots, peeled and halved lengthways |
4 teaspoons |
chopped parsley |
1 |
lemon, zest grated |
|
sea salt |
|
freshly ground black pepper |