Braised Ox Cheek Tom Kerridge Recipes

BRAISED OX CHEEKS & MUSTARD BUTTER

Braised ox cheeks & mustard butter image

This recipe for braised ox cheeks delivers maximum flavour for minimum prep. Marinating the meat for 24 hours makes the meat extra tender and flavourful

Provided by Tom Kerridge

Time 4h45m

Number Of Ingredients 14

Ingredients

4 ox cheeks (about 250g each), trimmed of excess fat and sinew
500ml bottle dark ale
2 tbsp vegetable oil
2 carrots , roughly chopped
1 large onion , roughly chopped
2 celery sticks , roughly chopped
1 garlic bulb , broken into cloves, peeled
a few thyme sprigs and rosemary sprigs
1l chicken stock
80g butter , softened at room temperature
1 tsp English mustard
2 shallots , very finely diced
cooked pearl barley
steamed greens

Steps:

Two-and-a-half days before you plan to eat, put the cheeks in a bowl and pour over the ale. Cover and marinate in the fridge for 24 hrs.
Up to two days ahead, make the mustard butter by beating the ingredients, together with 3/4 tsp salt, using a wooden spoon in a bowl. Tip onto a sheet of baking parchment or cling film, wrap and roll up to form a sausage shape, then chill in the fridge until needed.
Heat oven to 140C/120C fan/gas 1. Remove the cheeks from the beer, pat dry on kitchen paper and season, reserving the beer. Heat the oil in a wide flameproof casserole dish or heavy-based pan. Sear the cheeks on all sides, then set aside. Add the vegetables and garlic to the hot dish and cook for 10 mins until browned.
Return the cheeks to the dish with the ale, stock and herbs. Gently bring to the boil, skimming off any impurities as you go. Cover with a tight-fitting lid (or foil) and braise in the oven for 4 hrs until the meat is very tender.
Once cooked, leave the beef to rest in the cooking liquid until cool - this will give you a much fuller flavour. Then cover and chill in the fridge overnight.
The following day, remove the cheeks from the fridge. Put the casserole dish over a medium heat to warm though before lifting the cheeks into a bowl and passing the liquor through a fine sieve into a saucepan. Bubble on the hob for 15-20 mins until reduced to a rich sauce. Season and return the cheeks to the sauce to warm through. Remove the cheeks again, slice and divide between plates, spooning over some of the sauce. Put a slice of the mustard butter on top of each cheek to melt and serve with pearl barley and steamed greens.

Nutrition Facts : Calories 546 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 2.2 milligram of sodium

BRAISED OX CHEEKS

Braised Ox Cheeks image

Provided by Food Network

Categories main-dish

Time 11h30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

6 ox cheeks, fat and gristle trimmed
3 cups good stout, such as London Porter
3 cups red wine, such as Cabernet Sauvignon or Malbec
4 ounces fresh rosemary stalks
4 ounces fresh thyme stalks
8 cloves garlic, skin on and crushed
4 stalks celery, roughly chopped
2 bay leaves
2 large carrots, roughly chopped
2 large leeks, washed and roughly chopped
2 large white onions, roughly chopped
Vegetable oil, for frying
4 ounces tomato paste
6 cups dark meat stock
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Serving suggestions: smoked cauliflower mash and crispy bone marrow or mashed potatoes and green vegetables

Steps:

Place the ox cheeks in a large stainless steel container and cover with the stout, wine, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions. Cover and marinate in the refrigerator overnight.
Preheat the oven to 330 degrees F. Drain the meat in a colander, reserving the marinade and vegetables.
Heat some vegetable oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes. Add the tomato paste and stir over a low heat for 1 minute. Slowly add the marinade, stirring constantly to incorporate. Bring to a boil and simmer until the liquid reduces by half. Add the stock and the meat, sprinkle with salt and pepper and bring back to a boil. Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2 hours 30 minutes to 3 hours.
Once the meat is cooked the sauce should be sufficiently thick. If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes. Place the meat back into the finished sauce to serve.
Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables.

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