Braised ox cheek
Preparation : 20 min
Cooking : 4 h 15
Total time : 4 h 35 Rest : 0 min
4 people
1 shallot
1 carrot
1 stalk celery stick
20 g butter
2 leaves bay leaves
2 star anise
5 garlic cloves
750 g red wine
750 ml beef broth
1.5 kg beef cheek
14 g salt
1 pinch pepper
1 tbsp sugar
1 pinch chili powder
4 cloves
150 g butter
20 g tomato purée
0.5 bunch parsley
Associated products
RECIPE STEPS
1
First, make the red wine & stock reduction. Place the shallot, carrot & celery in the mainfood processor bowl with the main blade fitted. Use the PULSE button to finely chop thevegetables.
- 1 shallot
- 1 carrot
- 1 stalk celery stick
Robot
2
Place the Cocotte onto a medium-high heat and add the 20 g butter. Once foaming, add the vegetables, 1 bay leaf & 1 star anise. Cook for around 15 minutes until browned. Whilst the veg is cooking, add 2 garlic cloves into the food processor & press AUTO untilfinely chopped.
Add the garlic into the pan and cook for a further few minutes, then addthe red wine & beef stock, deglazing the pan. Reduce the liquid by 80% to a thick syrupconsistency (approx. 300g).
- 1 shallot
- 1 carrot
- 1 stalk celery stick
- 20 g butter
- 1 leaf bay leaves
- 1 star anise
- 2 garlic cloves
- 750 g red wine
- 750 ml beef broth
Robot
3
For the ox cheeks, add the meat into a large sealable ‘Food & Freezer’ bag (ideally with adouble seal) and add the salt, 1 level tsp of black pepper, sugar, 1 bay leaf (torn into pieces),chilli, 1 star anise, cloves, 3 garlic cloves cut in half lengthways and the 150g melted butter.
Seal the bag and mix.
- 1 leaf bay leaves
- 1.5 kg beef cheek
- 14 g salt
- 1 pinch pepper
- 1 tbsp sugar
- 1 pinch chili powder
- 3 cloves
- 150 g butter
4
Fill the sink or large bowl with water, open ¼ of the bag and slowly lower the ox cheeks into the water until all the way up to the open part of the seal. Now, fully seal the bag. All the air will now be displaced from the bag.
5
Fill the Cocotte with boiling water up to 4 cm from the top & slowly lower into the water.
Place on the lid & run EXPERT 4:00h/90c 3 times (12 hours in total).
Simmering
04:00:00 / / 90°C
6
Remove the bag from the Cocotte & pour the meat juices into a fat/gravy separator. Place the bag back into the water using the displacement method to keep warm. Strain 400g of meat juices through a fine mesh cloth into the metal bowl. Add in 150g of the red wine/stock reduction & tomato puree. Run EXPERT 15:00/3/120c, with the lid cap removed, to reduce by approx. 1/3.
Adjust consistency as required by either reducing further or adding small amounts of water.
- 20 g tomato purée
Expert
15:00 / 3 / 120°C
7
Serve the ox cheek on top of creamy mashed potato & spoon over the gravy. Garnish with chopped parsley or micro herbs.
- 0.5 bunch parsley
