John Myers
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Ox Cheeks on Steamed Radicchio with Amarettini on Celery Puree
The perfect ox cheeks on steamed radicchio with amarettini on celery puree recipe with a picture and simple step-by-step instructions.
Ox cheeks
- 1250 ml Red wine
- 250 ml Balsamic vinegar
- 5 Pc. Onion
- Salt
- 1 tsp Black peppercorns
- 12 Pc. Cloves
- 6 Pc. Juniper berries
- 4 Pc. Allspice grains
- 3 leaf Laurel
- Nutmeg
- 1,5 kg Ox cheeks
- 3 tbsp Clarified butter
- 1 tbsp Flour
Radicchio
- 2 Pc. Radicchio
- 2 Pc. Shallots
- 3 tbsp Olive oil
- Salt
- 1,5 tbsp Honey
- 3 tbsp Balsamic vinegar
- 10 Pc. Amarettini almond biscuits
Celery puree
- 10 Pc. Potatoes
- 200 g Fresh celery
- Milk
- Salt
- Parsley
Ox cheeks
- Mix the wine and vinegar, bring to the boil with the onions and spices. Let cool and marinate the meat in the fridge for 1 week, turning every day. Remove the meat from the marinade, pat dry, dust with flour and fry in clarified butter. Sieve the marinade while collecting the onions. Fry the onions and pour in the marinade. Put the meat in a roaster and pour the stock over it until it is almost completely covered. Let the ox cheeks stew in the oven at 180 degrees for about 2 hours. Take the meat out of the stock and reduce the sauce a little, season to taste and serve with the ox cheeks
Radicchio
- Clean the radicchio and cut lengthways, removing the stalk. Peel and finely dice shallots. Fry the radicchio in a pan in hot oil over medium heat until it is lightly browned, adding salt. Take out of the pan. Put the honey and shallots in the pan and leave to caramelize for about 2 minutes without stirring until light brown. Deglaze with balsamic vinegar. Then put the radicchio back in the pan and turn in the balsamic caramel and serve immediately. Crush the amarettini and pour over it.
Celery puree
- Peel and roughly dice the potatoes and celery. Then boil in salted water for 20 minutes, drain and puree or mash with the milk. Season with salt and parsley and serve.
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