• Recipe

    Rikki Preston

    Braised Ox Cheek à La Bordelaise

     
    • Serves 6
    • Cooking time 3 hours
  • Ingredients
     
    • 1.4kg Ox Cheeks, cut into 6cm chunks
    • 2 carrots
    • 4 sticks of celery
    • 2 onions
    • 1 clove of garlic
    • 1.5 litres strong red wine
    • Salt and pepper
    • Olive oil
    • 150g butter
    • 2 litres chicken or veal stock
    • Fresh rosemary sprig
    • Fresh thyme sprig
  • Method
     
    1. Chop all the vegetables into 6mm dice
    2. Marinade the diced ox cheeks for 24 hours with the chopped vegetables, garlic and red wine
    3. After 24 hours, remove the ox cheeks from the marinade, and pat dry
    4. Strain the vegetables from the liquid marinade and put both aside
    5. Season the ox cheeks well, and sear in a hot pan with olive oil until browned all over then remove from the pan, and set aside
    6. Add half the butter and sauté the vegetables from the marinade in the same pan as you did the ox cheeks
    7. Pour the marinade over the sautéed vegetables, bring to the boil and reduce by half
    8. Add the stock and reduce by half again
    9. Add the ox cheeks and herbs to the stock, cover with tin foil and braise in the oven for 2 to 3 hours at 200°C / 180°C fan / gas 6
    10. When the ox cheeks are tender leave to cool in the stock and remove when cooled
    11. Strain the stock through a fine sieve and set aside for ten minutes to settle, and skim off any fat from the surface
    12. Reduce the stock until sauce consistency, and whisk in the remaining butter
    13. Add the cheeks back to the sauce, warm through, and serve with creamy mashed potatoes, and seasonal vegetables.
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