- 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
Ox in Coal Oil, Pumpkin Seed, Kohlrabi and Sun Flower Shoots
Ingredients
Method
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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
