Try this ox cheek recipe – by Rikki Preston, head chef at The Honours Brasserie, Edinburgh – and be rewarded with restaurant quality results! You can find more delicious recipes, and order quality meat by post, here.
Marinading time: 24 hours
Preparation time: 20min
Cooking time: 3 hours
- Chop all the vegetables into 6mm dice.
- Marinade the diced ox cheeks for 24 hours with the chopped vegetables, garlic and red wine.
- After 24 hours, remove the ox cheeks from the marinade, and pat dry.
- Strain the vegetables from the liquid marinade. Put both aside.
- Season the ox cheeks well, and sear in a hot pan with olive oil until browned all over. Remove from the pan and set aside.
- To the same pan, add half the butter and sauté the vegetables from the marinade.
- Pour the marinade over the sautéed vegetables, bring to the boil and reduce by half.
- Add the stock and reduce by half again.
- Add the ox cheeks and herbs to the stock and cover with foil. Braise in the oven for 2-3 hours at 200°C/ 180°C fan/ gas 6.
- When the ox cheeks are tender, leave to cool in the stock and remove when cooled.
- Strain the stock through a fine sieve and set aside for 10min to settle. Skim off any fat from the surface.
- Reduce the stock until sauce consistency, and whisk in the remaining butter.
- Add the cheeks back to the sauce and warm through. Serve with creamy mashed potatoes, and seasonal vegetables.