John Myers
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Ox Cheek in Port Wine Chocolate Sauce with Serviette Semolina Dumplings
The perfect ox cheek in port wine chocolate sauce with serviette semolina dumplings recipe with a picture and simple step-by-step instructions.
Ox cheeks and sauce
- 5 piece Ox cheeks
- 3 piece Rosemary sprigs
- 1 shot Olive oil
- 1 bunch Soup vegetables
- 1 tbsp Tomato paste
- 750 ml Red wine heavy
- 375 ml Port wine
- 1,5 l Veal stock
- 1 piece Olive branch
- 2 piece Bay leaves
- 5 piece Juniper berries
- 1 shot Tomato ketchup
- 1 shot Cognac
- 1 shot Balsamic vinegar dark
- 1 piece Dark chocolate
Dumplings
- 275 g Toast without crust
- 3 piece Shallots
- 1 tbsp Butter
- 100 g Durum wheat semolina
- 4 piece Eggs
- 50 g Parsley
- 50 g Freshly chopped chives
- 1 pinch Nutmeg
to bake
- Parry the cheeks, season with pepper, season with salt and bag them together with the rosemary sprigs. Fry vigorously on all sides in a large roasting pan in olive oil. Then move the cheeks to one side and roast the cut root vegetables with the paring and tomato paste. Deglaze everything with red wine and port wine – about three times, until all bottles are empty. Top up with the veal stock, add olive herbs and thyme and cover in the oven at 120 ° C for at least 3 hours. Then take the cheeks out of the roaster, sieve the stock and reduce to 1/3. Roast 1 tablespoon of tomato paste with a dash of ketchup in a saucepan, deglaze with cognac, pour in the balsamic vinegar and reduce to a syrupy level. Add this reduction to the sauce and let the chocolate melt in it.
Dumplings
- For the dumplings, cut the toasted bread into very small cubes, peel the shallots, dice finely, fry in butter until translucent and allow to cool. Bring the milk and semolina to the boil, leave to swell for 10 minutes. Gradually add the softened butter and the beaten eggs. Then fold in the shallots with the herbs and bread cubes. Season to taste with salt, pepper and nutmeg. Divide the dumpling mixture into thirds and wrap each in cling film and aluminum foil. Let it steep for about 30 minutes in the water (just below the boiling point). Finally, unwrap the dumplings, cut them into slices and fry them in butter.
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