- Serves 4
- 600g loin of balmoral venison
- 1 ltr Chicken Stock
- 1 ltr Beef Stock
- 500ml Maderia
- 500ml Red wine
- 2 Carrots
- 1 Onion
- 2 Sticks celery (Save the leafs to garnish with) chopped
- 1 Bay leaf
- 2 Cloves of garlic
- 10 White pepper corns
- 1 Star anise
- For the Salt Baked Celeriac:
- 1 Celeriac (600/700g)
- 500g Salt
- Egg White
Beef Cheek, salt baked celeriac, grapes and pickled walnut purée
Luke Tipping
26th November 2014
Beef Cheek, salt baked celeriac, grapes and pickled walnut purée
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Beef Cheek, salt baked celeriac, grapes and pickled walnut purée by Luke Tipping, Simpsons Restaurant. Luke Tipping cooked this dish at The Staff Canteen Live January 2015
Ingredients
Method
Serves 4
• Seal the ox cheeks in a pan until golden brown then remove.
• Add vegetables to the same pan and brown.
• De-glaze the pan with Maderia and red wine, reduce by half
• Add the stock and ox cheek, bring to the boil
• Place in the oven at 80˚C over night. Roughly 12 hours until cooked then take out and cool.
For the Salt Baked Celeriac:
• Mix the egg white and salt together in a bowl until the mixture forms a paste
• Heat the oven to 200˚C, pack the paste mixture tightly around the celeriac
• Bake for 1 hour and 40 minutes turning every 20 minutes
• Remove from the oven and leave to cool
• Break off salt crust and discard. Cut celeriac into desired shapes.
To Serve:
• Re-heat you ox cheeks in the reduced sauce
• Place cheek, fillet and celeriac onto the plate
• Add some peeled grapes and 2 slices of pickled walnuts, celery salad and sauce
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