Marinate beef cheeks with garlic, bay leaf, thyme, and ale in the fridge for at least 6 hours.
Preheat the oven to 150°C.
Halve the beef cheeks and reserve the marinade.
Brown beef cheeks in vegetable oil in a casserole dish over medium-high heat.
Add marinade and 2 liters of beef stock, then simmer.
Cover with foil and braise in the oven for 6 hours until tender.
Remove beef and simmer the sauce until thickened enough to coat a spoon.
Simmer garnish onions in 500ml of ale for 45 minutes until tender.
Prepare acidulated water with lemon halves.
Peel salsify into 5cm batons and soak in acidulated water.
Boil salsify in water with lemon juice for 8-10 minutes until tender.
Simmer pearl barley and garlic in chicken stock for 10-12 minutes.
Puree parsley and 125ml of chicken stock in a food processor.
Stir parsley puree, cream, and Parmesan into the cooked barley.
Fry onions and salsify in foaming butter until golden-brown.
Reheat beef cheeks in the sauce and serve top of the risotto.