4 beef cheeks
25g butter
1 good sized sweet potato, peeled & roughly chopped
2 potatoes, roughly chopped
1 clove of garlic, peeled
¼ cup milk

Braising liquid

¼ cup Danny Balboa’s Fight Sauce
2 pints of Guinness
500ml beef stock
Whole bulb of garlic cloves
¼ cup dry sherry
¼ cup soy
¼ cup Worcestershire
2 red onions roughly sliced
½ bunch of parsley (chop up stalks and save leaves for presentation)
2 bay leaves
2 tbls brown sugar
1 tspoon salt
1 tspoon cracked black pepper

1. Mix all braising ingredients in a deep baking tray and set aside.
2. Trim beef cheeks and liberally coat with salt and pepper. Smoke for approximately 2hrs at 350°F (180°C if you're using your oven instead) till they get a nice crust, then transfer to the tray with the braising liquid. Cover in foil and place back in pit/oven till they reach an internal temp of 200°F or you can push a skewer through them without any resistance (approx 2hrs), then set aside to rest while you prepare your mash and sauce.
3. For your sauce - strain, then reduce braising liquid by half (approx 15min), finish off by stirring through half your butter.
4. While your sauce is bubbling away grab a medium saucepan, place in both your plain and sweet potatoes and cover with cold water. Throw in your garlic clove and a pinch of salt and bring to a boil. Cook until soft. Drain your potato before popping back into the saucepan with the rest of your butter and milk and mash until smooth. Season to taste.
5. Serve beef on top of sweet potato mash. Drizzle with your reduction and sprinkle with parsley. Serve with charred asapragus