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Ox cheeks with Esterhazy cream sauce à la Didi

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Ingredients for 8 servings:

  • Sauce (Esterhazy cream sauce), the recipe for Esterhazy cream sauce can be found in my CK account
  • 2 kg ox cheeks
  • 4 tbsp clarified butter
  • e.g. salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

Trim the ox cheeks if necessary and cut into portions, wash, and pat dry. Season well with salt and pepper. Then sear them vigorously on both sides in clarified butter. Remove the meat and set aside. Prepare the Esterhazy cream sauce. Then place the meat in the sauce and braise in a covered pan at 175°C (350°F) for 3 hours in the oven. Ladle sauce over the meat every 30 minutes and turn the cheeks over completely after 1.5 hours. Bread dumplings go well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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