Belted Galloway beef, charred grelot, braised onion, onion puree, beef fat crumb and red wine sauce

Jamie Scott

Jamie Scott

26th February 2019
Jamie Scott

Belted Galloway beef, charred grelot, braised onion, onion puree, beef fat crumb and red wine sauce

This dish showcases the centuries-old Belted Galloway beef at its best and packs a hearty punch.

Jamie Scott will be cooking this recipe at The Staff Canteen Live at Scot Hot 2019 - in association with Westlands and Major International. Get your tickets now at:


  • For the Ox Cheek:
  • 1 x Ox cheek
  • 1 Carrot (Sliced)
  • 1 Shallot (peeled/sliced)
  • 4 Button mushrooms (sliced)
  • 200ml red wine
  • 1 ltr Veal Stock
  • For the Beef Shoulder:
  • Shoulder/Pave of beef 8oz
  • 50g Butter
  • 2 x Cloves garlic
  • 2 x Sprigs of thyme
  • For the Grelot Onion:
  • Grelot onion (Split lengthways)
  • 50g Beef fat
  • For the Braised Onion:
  • 1 Small roscoff onion
  • 150ml Veal stock
  • 2 Sprigs of thyme
  • 25g Butter
  • 25g Dark brown sugar
  • For the Onion Puree:
  • 3 x Onions (peeled and sliced finely)
  • 150g Butter
  • 100ml Veal Stock
  • For the Beef Fat Crumb:
  • 150g Panko bread crumbs
  • 100g bone marrow
  • 1 x Shallot (finely diced)
  • 1x Tbsp chiffonade parsley
  • For the Red Wine Sauce:
  • Brandy liquor
  • 200ml Red wine
  • 1 x Carrot (sliced)
  • 1 x Shallot (sliced)
  • 4 x Mushrooms (sliced)


To prepare the ox cheek, in a hot pan heat the oil and season the ox cheek. Seal all over till golden brown, add the vegetables and cook until nicely caramelised. Add the red wine and deglaze, reduce till syrupy then add the stock ensuring the cheek is covered. Bake in the oven at 140 degrees Celsius for 2 hours with a lid or tin foil to cover. Once cooked, remove the cheek and strain the liquid reserving for later.
To make the sauce, a sauce pan sweat down the vegetables until nicely coloured, add the wine and reduce till syrupy. Add the stock and reduce until a sauce consistency is achieved. Pass through a muslin and season with salt, jerez and a little fresh red wine. Keep warm.
For the puree, melt the butter and cook the onions until soft on a medium heat. Once soft add the stock and blast the heat until caramelised and golden. Blend until smooth and keep warm.
To make the crumb, melt the fat and increase the heat until smoking, add the breadcrumbs and shallot and fry until golden, drain on kitchen paper until ready to use.
To finish, heat a frying pan till smoking, add 25ml of beef fat and season the shoulder and grelot. Place in the pan and colour both all over, add the butter and cook for 60 seconds. Remove the grelot and place the beef in the oven at 180 degrees Celsius for 2 minutes each side. Remove from oven and rest for 8-10 minutes.
To assemble, brush the cheek with some sauce, coat with the crumb and pop in the oven to warm through for 5 minutes. Spoon some puree onto the onto the centre of a warm plate, place the grelot in the centre, the onion to the left then the cheek to the right.
Carve the beef into 2 nice slices/medallions and place on the grelot. Finish with the sauce and a drizzle of rapeseed oil.

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