John Myers
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Ox Cheek with Ribbon Noodles and BluBroRo
The perfect ox cheek with ribbon noodles and blubroro recipe with a picture and simple step-by-step instructions.
For the sauce stock
- 1 Pc. Oxtail
- 1 bunch Root vegetable
- 600 ml Red wine
- 400 ml Vegetable broth
- 2 Pc. Bay leaves
- 4 Pc. Juniper berries
- 3 Pc. Cloves
- 6 Pc. Black peppercorns
- 1 pinch Salt
- 30 g Clarified butter
- 1 tsp Sugar
For the ox cheek
- 1 kg Ox cheeks
- Root vegetable
- 500 ml Red wine
- 400 ml Vegetable broth
- 30 g Clarified butter
- 1 tsp Sugar
- 1 tbsp Strength
- 1 Roman pot
For the ribbon noodles
- 250 g Durum wheat semolina
- 250 g Soft wheat semolina
- 200 ml Water
- 1 pinch Salt
- 1 Pasta machine
For the BluBroRo (Cauliflower Broccoli Romanesco)
- 10 Pc. Cauliflower florets
- 10 Pc. Broccoli florets
- 10 Pc. Romanesque roses
- Salt
- Caraway seeds
Herbal butter for the BluBroRo
- 100 g Butter
- 1 tbsp Parsely
- 1 tbsp Dill
- 1 tbsp Chives
- 1 Msp Café de Paris
- Tarragon
- Salt and pepper
- 1 Splash Lemon juice
- 1 Splash Worcester sauce
The day before: the sauce stock
- Heat clarified butter in a pan and fry the oxtail, cut in two, all over until it is evenly brown. Put the oxtail in a saucepan and sauté the root vegetables with the teaspoon of sugar in the same pan until they have little color. Deglaze with a little red wine and add the vegetables to the oxtail along with the ingredients removed from the pan. Pour in the rest of the red wine and the broth, bring to the boil and then simmer on a low flame until the liquid is about half less. Remove from the fire, put on the lid and let stand until the next day.
On the day of the event: pasta
- Mix both amounts of semolina in a bowl, add a pinch of salt and sip with the water until you get a dry batter.
- With the pasta machine, dough sheets up to No. Roll out 4, flour and use the ribbon noodle attachment to make the noodles you want and let them dry on a floured plate.
- Alternatively, roll out flat pasta-thick sheets with a rolling pin, flour, roll up and cut the ribbon pasta in the desired width with the knife.
Ox cheek
- Water a Roman pot well. Wash the ox cheeks, pat dry and fry them vigorously in a cast iron pan with the clarified butter. Then place in the soaked Römertopf.
- In the same pan, sweat the root vegetables with the sugar, deglaze with red wine and pour the vegetables and the loosened residue from the pan over the ox cheeks into the Römertopf.
- Pour in the rest of the red wine and the stock, close the Römertopf and place in the oven at 160 ° without convection for at least 3 hours.
Sauce stock
- Strain the sauce stock through a pointed sieve into a saucepan. Put the spices in a spiced egg or a tea bag and add to the stock. Reduce to approx. 1/4 l over low heat.
Ox cheek
- After at least 3 hours the cheeks are soft as butter and are carefully removed from the Roman pot and placed warm on a plate.
- The braised stock is strained through a pointed sieve to make the sauce stock. To taste.
- Bring to the boil, bind with starch mixed with water or wine or Noilly Prat as desired and keep warm.
Pasta
- Bring salted water to the boil in a saucepan and cook the pasta in it for about 6 minutes until al dente. Drain and pour back into the pot. Put on the lid, keep warm.
BluBroRo
- In a pan, carefully let the breadcrumbs turn light brown. Then melt the herb butter and stir until the crumbs have absorbed the butter.
- Bring salted water to the boil in a saucepan and add the cauliflower first.
- After 3 minutes add the romanesco and after another 3 minutes add the broccoli. When the broccoli is done (after about 3 minutes), all three types of cabbage are done.
Serving
- Divide the ox cheek, arrange on a bed of pasta, arrange 2 cabbage florets each, sprinkle with the herb butter breadcrumbs. Finally, put a ladle of sauce on the beef cheeks and the noodles.
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