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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.