Ox cheeks, blackberries & bone marrow crumb

Joe Whaley

Joe Whaley

24th November 2017
Joe Whaley

Ox cheeks, blackberries & bone marrow crumb

Ox cheeks, blackberries & bone marrow crumb recipe. Here's a perfect main for this Christmas Eve. It's part of the Christmas menu of Hanger & Cellar.


  • Serves 4
  • Cheeks
  • • 2 whole Ox cheeks
  • • 1 whole bulb garlic - crushed
  • • 16 Blackberries
  • • 200ml light Soy sauce
  • • 1 bunch thyme
  • • 1 litre veal stock (beef stock optional)
  • • 3 Pears
  • • 2 shallots
  • • 100g soft dark brown sugar
  • Crumb
  • • 500g Bread crumbs
  • • 2-3 whole bone marrow
  • • 100g unsalted butter


Ox cheeks
 Trim the cheeks lightly leaving the attractive fat for flavour.
 Char the cheeks on both sides using a char grill making sure the cheeks take on the smokey flavour and are
completely sealed with plenty of colour.
 Place the cheeks into a deep gastro dish. Put in the garlic puree, chopped pear, shallots, thyme & brown
sugar. Cover the cheeks with soy sauce then stock and cover tin foil. Oven 130 degrees for ideally 8 hours
or until cooked (holding there shape but very tender)
 Once cooked cool the cheeks separately making sure as to keep them whole and reduce the stock by half
and pass through a chinois sieve.
Bone marrow crumb- place bone marrow and bread crumbs into foaming butter until just enough colour make sure
as to not burn marrow. Strain mixture of excess butter through a chinois. Place under any heat lamp or light to dry
To serve
 Place the cheek in a pan with the jus and a little water and the place in the oven and then reduce on stove
until sticky.
 Place the cheek on a plate.
 Add 3-4 blackberries into the pan and mix with the sauce.
 Garnish the plate with the sauce & blackberries and heavily sprinkle with marrow crumb

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