Braised Cheek of Beef with Black Fungi and Lily Buds

This dish is rich and silky and has the most wonderful nuttiness from the sesame paste and fermented red bean curd, and a deep earthiness from the dried ingredients, all of which are available from Asian food stores. I just know this is right up there with the great French braised meat dishes-and, although some of the ingredients are a little more exotic, the technique is virtually the same.

Nothing can compare with the marvellously gelatinous texture of beef cheek. And all it needs