Braised Ox Cheek with Confit Shallots, Smoked Bacon and Horseradish Potato PureeFebruary 25, 2016 by Neil Pope
- 280 g (10 oz.) ox cheek
- 1 large carrot, peeled and cut into six pieces
- 1 large onion, peeled and cut into eight pieces
- 20 g (1 oz.) thyme
- 20 g (1 oz.) rosemary
- 100 mL good red wine
- 500 mL homemade beef stock (or quality shop bought)
- 4 large shallots, peeled (banana type, if possible)
- 150 g (6 oz.) smoked pancetta, diced (or good quality bacon)
- 200 g (7 oz.) mashed potato
- 28 g (1 oz.) butter
- 56 g (2 oz.) horseradish sauce
- Chopped parsley for garnish
- Salt, pepper and oil
Preparation Time 20-25 mins
Cooking Time 3.5 – 4 hours
- Remove ox cheek from refrigeration, pat dry and leave to reach room temperature.
- Heat oil in a heavy-bottom pan or one that can go straight into the oven.
- Season with salt and pepper and place into hot oil. Colour on all sides, taking care not to burn, then remove from pan.
- Remove excess oil from the pan, add the carrot and onion and brown for 4-6 minutes. Add red wine and reduce by half.
- Add the thyme and rosemary.
- Place the ox cheek back into the pan and cover with the beef stock (keeping back 80 mL for the shallots).
- Place on the lid and bring to simmer.
- Place in a preheated oven at 150 C (300 F) for 3.5 – 4 hours, making sure the lid is left to one side for excess steam to escape.
- Take the peeled shallots and add them to a pan with the butter, season and allow to colour.
- Add the remaining beef stock and cook slowly until soft.
- Take the diced pancetta and place in a hot, dry pan and cook until crispy. Remove and leave to the side with the shallots.
- When mashed potato is ready, season and add horseradish sauce to your taste. Keep warm on the side of the stove.
- Remove the ox cheek from the pan (it should be very soft) and place on a warm plate.
- Reduce the cooking liquid on the stove to become thicker. Strain into a jug or pan.
- Place a good spoonful of the mash in the centre of a warm plate. Top with the ox cheek.
- Place the shallots and bacon around the plate, add the chopped parsley to the sauce at the last minute and spoon over the meat.