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.
If you have any questions about this recipe, contact me at firstname.lastname@example.org.