Beef Cheeks with a Warm Apple and Horseradish Sauce.

For the beef cheeks, in a large saucepan over medium heat, bring the beef stock and beef heeks to a boil. Reduce the heat, add the carrots, celeriac, leeks, and parsley root and simmer until ender, about three hours. Remove from the heat and strain through a fine mesh sieve, reserving the vegetables, beet cheeks, and liquid separately. Transfer the beef cheeks to a cutting board, thinly slice, and set aside keeping warm.

For the apple and horseradish sauce, in a medium saucepan over medium heat, bring the water, apples, cinnamon, cloves, lemon juice, and sugar to a boil. Reduce the heat, and gently simmer for 10 minutes. Remove from the heat and strain through a fine mesh sieve, reserving the cooking liquid and apples separately. Add the Calvados to the cooking liquid and set aside. Using a box grater, grate the apples on the largest die and place in a medium bowl. Add the horseradish, carrots, and cooking liquid and toss to coat. Season and set aside keeping warm.

For the mustard sauce, in a medium bowl, whisk together all of the ingredients. Season and set aside.

To serve, spoon some reserved beef broth and apple and horseradish sauce into a soup bowl. Set a slice of beef cheek on top, spoon some mustard sauce on top, and garnish with chives.

(Serves 6)

For the beef cheeks:

1 pint beef stock

2 beef cheeks, 11/4 pounds each

2 carrots, peeled and chopped

1 small celeriac, peeled and chopped

2 leeks, trimmed and chopped

1 bunch parsley root, chopped [*]

For the apple and horseradish sauce:

2 cups water

8 McIntosh apples, peeled, cored, and quartered

1 cinnamon stick

2 cloves

Juice of 1 lemon

4 tablespoons granulated sugar

1 tablespoon Calvados

2 tablespoons freshly grated horseradish

3 carrots, peeled and grated Salt, white pepper and sugar to taste

For the mustard sauce:

1 cup Dijon mustard

4 tablespoons honey

1/4 cup reserved beef broth

For the garnish: Chopped chives Whole chives

(*.) Available through The Chef's Garden at [phone].