BRAISED OX CHEEKS

Lee Parsons

Lee Parsons

5th September 2016

BRAISED OX CHEEKS

BRAISED OX CHEEKS

Ingredients

  • 6pc Ox Cheeks
  • 300ml Red Wine
  • 50ml Red Wine Vinegar – reduce by Half
  • 1lt True Foods Dark Veal Stock
  • 5g Garlic Cloves}
  • 100g Onion }
  • 50g Celery } small
  • 50g Carrot }Mirepoix
  • 50g Mushrooms }
  • 1Spring Thyme
  • 1pc Bay Leaf
  • 20ml Vegetable Oil
  • 15g Butter
  • 4pc Black Pepper corns

Method

1. Trim and caramelize the Ox Cheek until a deep golden color.
2. Caramelize mirepoix of vegetables.
3. Place Mirepoix into bottom of hotel pan.
4. Place seared cheeks on top of the mirepoix.
5. Boil the wine add the stock, vinegar and herbs.
6. Bring to the boil and pour over ribs. Cover with parchment paper and tin foil
7. Braise at 200ºF FOR 6-8 HOURS OR UNTIL TENDER.
8. Allow to the cheeks to cool. Once cool remove the cheeks from cooking liquor.
9. Pass and reduce cooking liquor to consistency.
10. Serve with the girolle risotto