Red Wine Braised Ox Cheeks by Chef Paul Tamburrini
Ingredients
1K Ox Cheeks (about 4) sinews removed
MARINADE- 750ml full blooded red wine reduce to around 500ml
1 medium carrot, peeled and cut into 2cms
1 celery stick cut into 2cms
20 Baby onions
6 garlic cloves
1 tsp black peppercorns, crushed
3 sprigs of thyme
To Braise:
50g oil
400ml Chicken stock
600ml Veal Stock
Sea salt and black papper
To serve:
15g French Butter
400g button mushrooms
Juice of half and lemon
10g Flat-parsley chopped
How to Make:
Halve the Ox Cheeks along the grain, then cut across 3cm slices. Combine the warm wine with all the other marinade ingredients in a large bowl and add the ox cheeks. Stir, then cover with cling film and leave to marinade in the fridge for 24 hours turning the meat after 12 hours.
Tip the contents of the bowl into a colander set over a large bowl to drain. Reserve the marinade. Separate the meat from the vegetables and herbs, pat dry with kitchen paper, save the vegetables.
Lower the setting of the oven to 100C, gas mark ¼
Heat the oil in a cast iron heavy based casserole pan. Season the meat with salt and pepper, the heat must be high, once sealed transfer into a plate.
Add the drained vegetables and herbs to the casserole. Lower the heat and now add strained marinade . Add both stocks and bring to the boil, then skim off any impurities.
Return the meat to the casserole. Put the lid on and cook in the oven for 3-4 hours. Having dropped the temperature to 100 this will give you a core temp of 75-80c inside the pot, which is the perfect temperature for slow cooking.
Meanwhile, for the garnish. Heat the butter in a large enough non-stick frying pan, add the mushrooms and saute for 5minutes or so.Add a touch of lemon juice to taste, season with salt and pepper. Add the mushrooms to the braise, check the seasoning and serve.
Paul Tamburrini recommends Silky Pommes Puree with this dish
Silky Pommes Puree
Ingredients 750g evenly sized ratte potatoes
Sea salt and black pepper
55ml whole milk
55ml double cream
250g french butter
1. Put the potatoes into a pan of salted water and bring to the boil. Lower the heat and simmer for 20-30 minutes until they are tender when pierced with a small knife. Drain well. 2. Peel the skins while they are still hot, and mash the potatoes, putting them through a ricer. Pass through a fine sieve. 3. Warm the milk and cream in another pan, and return the potatoes to the heat, add the butter and mix well. Then add the milk and cream mix, season well to taste and pass again.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here