Ox in Coal Oil, Pumpkin Seed, Kohlrabi and Sun Flower Shoots

Adam Reid

Adam Reid

10th April 2014
Adam Reid

Ox in Coal Oil, Pumpkin Seed, Kohlrabi and Sun Flower Shoots

Ox in Coal Oil, Pumpkin Seed, Kohlrabi and Sun Flower Shoots by Adam Reid


  • For the Coal Oil
  • 500ml Rapeseed Oil
  • 2 Pieces food safe charcoal
  • For the Ox
  • 300g 28 day aged Cumbrian Bred Ribeye
  • Smoked sea Salt
  • For the Kohlrabi
  • 1x Kohlrabi
  • For the Pumpkin Seed Emulsion
  • 1 Egg
  • 75ml Pumpkin Seed Oil
  • 25ml Grapeseed Oil
  • 5g Mustard
  • Salt to Taste
  • To Finish
  • Sunflower Shoots
  • Pumpkin Seeds


1. Heat coals to white hot, drop in oil and infuse for 24 hours. BEWARE, OIL WILL IGNITE! Sieve and store.
2. Remove all fat and sinew from ox, dice meat into 1cm chunks.
3. Mix ox with coal oil and smoked sea salt to taste, reserve.
4. Peel kohlrabi and using a small parisienne scoop make 28 little balls, reserve.
5. Soft boil the hens egg for 4 minutes and refresh in cold water. Remove shell.
6. In a food blender, blend the egg till smooth, add salt and mustard, slowly add oils to create a mayonnaise like emulsion, store in a squeezy bottle.
7. Toast pumpkin seeds.
8. To serve, separate ox into 4 equal portions, arrange on plates in a rustic manner. Place 7 kohlrabi balls per portion randomly on and around the ox. Place 7 pumpkin seeds in the same fashion. Dot 7 small blobs of the emulsion in the remaining space. Finish with 3 sunflower shoots, a little extra oil, and some more salt.

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.