Ox Cheek, Pickled Walnut & Ale pie, Grilled Onion, Carrots Glacé, Beef Fat Mash

Bord Bia

Bord Bia

Premium Supplier 6th December 2018

Ox Cheek, Pickled Walnut & Ale pie, Grilled Onion, Carrots Glacé, Beef Fat Mash

Ox Cheek, Pickled Walnut & Ale pie, Grilled Onion, Carrots Glacé, Beef Fat Mash

Ingredients

  • For about 10 pies
  • Filling
  • 750g trimmed ox cheek, diced 2" thick
  • Pinch of salt
  • Black pepper
  • 150g rendered beef fat
  • 150g 1" mirepoix
  • 1 head garlic cut through the equator
  • 150ml red wine
  • 300g ale of your choice
  • 750g beef jus
  • Thyme
  • Bay
  • Parsley stalks
  • 100g pickled walnut, diced
  • 100g carramelised onion, cooled
  • Pastry
  • 450g plain flour
  • Pinch of salt
  • 115g diced chilled butter
  • 35g minced beef suet
  • 1 egg, beaten
  • Approx. 25g chilled water
  • For the Onions
  • 5 small Roscoffe or Cevennes onions, peeled
  • Sugar
  • Salt
  • Grapeseed oil
  • For the Carrots
  • 10 carrots, peeled, cut into sections
  • Pinch of salt
  • Pinch of sugar
  • 100g carrot juice
  • Water
  • For the Mash
  • 1kg maris piper potatoes, peeled and quartered
  • 75g butter
  • approx. 75g rendered beef fat
  • 100g whipping cream
  • Salt
  • Pepper
  • Nutmeg
  • To Finish and Serve
  • 1 tbsp chopped parsley
  • A little lemon juice
  • REserved mash, carrots and onions
  • 3 tbsp diced pickled walnuts
  • 400g beef jus

Method

Filling
1. Season the diced cheek with salt and black pepper. Cure overnight before cooking
2. Saute the cheek in half the beef fat over high heat until well caramelised, saute the garlic and mirepoix in a second pan with the rest of the beef fat until lightly caramelised.
3. Add the red wine to the mirepoix and reduce by 3/4, add the ale and reduce by 1/2 then add the ox cheek to the mirepoix pan. Pour in enough beef jus to cover.
4. Bring to the boil, skim then cover with a cartouche and a lid, place into an oven at 100℃ for around 3 hours or until the meat is tender.
5. Strain the meat and vegetables reserving the jus. Remove and discard the vegetable, reduce the jus until syrupy then combine it with the meat, the caramelised onion and the diced pickled walnuts.
6. When cool, form the mix into the balls and chill well.
Pastry
1. Place the flour, butter, salt & suet in a food processor. Blend to a crumb texture.
2. Tip the mixture into a bowl then combine the egg & water using a spatula to give a firm dough. Do not overwork the dough. Cover & chill the dough for 30 minutes.
3. Roll the dough to a thickness of 3mm then return to the fridge for 30minutes rest.
4. Cut 2 discs per pie – one of around 4cm diameter which will sit on top of the ball of filling and a larger one which should overlap the first disc when it is folded up from the base of the pie.
5. Wrap the pies as described & chill well before baking. Egg wash twice & sprinkle with a little Maldon salt & onion seeds.
For the Onions
1. Cut the onions into thick slices, brush with the oil then season with salt and sugar, vac pac the onions then steam at 100℃ until tender (around 30 minutes). Refresh in iced water.
2. When cooled remove from the bag and dry on J cloths.
For the Carrots
1. Place the carrots, butter, salt, sugar & carrot juice into a pan just big enough for the carrots to sit in a single layer. Add the carrot juice and enough water to just cover the carrots.
2. Cover with a cartouche & simmer until the carrots are tender and the liquid reduced to a syrupy glaze.
For the Mash
1. Make as for classic mashed potato, add a ittle extra beef fat if needed.
To Finish and Serve
1. Bake the pies at 190℃ for around 18 minutes, ensure all the garnishes and the jus are heated and ready.
2. Sear the onions to caramelise, glaze with a little jus.
3. Add the diced walmuts and a little chopped parsley to the jus, add parsley and a little lemon juice to the carrots.
4. Place a pie at the centre of each place, arrange the garnish around, serve the mash and sauce at the table.

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