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.