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Braised Ox Cheek with Confit Shallots, Smoked Bacon and Horseradish Potato Puree

Ingredients

  • 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

Method

  • 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.

 

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Questions?

If you have any questions about this recipe, contact me at neilpope@airculinaire.com.

 

 

 

 

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