Ingredients

• 280 g (10 oz.) ox cheek
• 1 large carrot, peeled and cut into six pieces
• 1 large onion, peeled and cut into eight pieces
• 20 g (1 oz.) thyme
• 20 g (1 oz.) rosemary
• 100 mL good red wine
• 500 mL homemade beef stock (or quality shop bought)
• 4 large shallots, peeled (banana type, if possible)
• 150 g (6 oz.) smoked pancetta, diced (or good quality bacon)
• 200 g (7 oz.) mashed potato
• 28 g (1 oz.) butter
• 56 g (2 oz.) horseradish sauce
• Chopped parsley for garnish
• Salt, pepper and oil

Preparation Time 20-25 mins

Cooking Time 3.5 – 4 hours

Method

• Remove ox cheek from refrigeration, pat dry and leave to reach room temperature.
• Heat oil in a heavy-bottom pan or one that can go straight into the oven.
• Season with salt and pepper and place into hot oil. Colour on all sides, taking care not to burn, then remove from pan.
• Remove excess oil from the pan, add the carrot and onion and brown for 4-6 minutes. Add red wine and reduce by half.
• Add the thyme and rosemary.
• Place the ox cheek back into the pan and cover with the beef stock (keeping back 80 mL for the shallots).
• Place on the lid and bring to simmer.
• Place in a preheated oven at 150 C (300 F) for 3.5 – 4 hours, making sure the lid is left to one side for excess steam to escape.
• Take the peeled shallots and add them to a pan with the butter, season and allow to colour.
• Add the remaining beef stock and cook slowly until soft.
• Take the diced pancetta and place in a hot, dry pan and cook until crispy. Remove and leave to the side with the shallots.
• When mashed potato is ready, season and add horseradish sauce to your taste. Keep warm on the side of the stove.
• Remove the ox cheek from the pan (it should be very soft) and place on a warm plate.
• Reduce the cooking liquid on the stove to become thicker. Strain into a jug or pan.
• Place a good spoonful of the mash in the centre of a warm plate. Top with the ox cheek.
• Place the shallots and bacon around the plate, add the chopped parsley to the sauce at the last minute and spoon over the meat.

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Questions?

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