John Myers
Contents
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Ingredients
For the fund:
- 3 Pc. Marrow bone
- 1 Pc. Beef leg slice
- 3 Pc. Carrots
- 1 Pc. Leek
- 1 Pc. Onion
- 1 Pc. Celery bulb
- 2 Pc. Parsley root
- 2 tbsp Tomato paste
- 5 Pc. Bay leaves
- 10 Pc. Peppercorns
- 0,5 bunch Parsley
- 3 l Water
- 400 ml Red wine
- 7 tbsp Salt
For the ox cheeks:
- 5 Pc. Ox cheeks
- 5 Pc. Marrow bone
- 1 Pc. Beef leg slice
- 3 Pc. Carrots
- 1 Pc. Leek
- 1 Pc. Onion
- 1 Pc. Celery root
- 2 Pc. Parsley root
- 2 tbsp Tomato paste
- 5 Pc. Bay leaves
- 10 Pc. Peppercorns
- 0,5 bunch Parsley
- 3 l Water
- 400 ml Red wine
- 5 Pc. Prunes
For the mashed potatoes:
- 800 g Floury potatoes
- 200 g Cream
- 2 tbsp Salt
For the spinach roots:
- 5 bunch Spinach
- Chopped almonds
- Olive oil
- Sea salt
Instructions
Fund:
- Wash the bones under running water. Roughly dice the vegetables and cut the leek into large rings. Do not peel the onions, just cut them in half.
- Heat the saucepan with an oil of your choice, sear the meat and vegetables so that everything is golden brown. Deglaze with a dash of red wine.
- Add bay leaves, peppercorns and parsley and sauté again. Use the rest of the red wine to deglaze. Add water with salt and simmer over low heat for 2-3 hours.
Ox cheeks:
- Tie the ox cheeks individually and fry them in a pan. Put aside.
- Roughly dice the vegetables and cut the leek into large rings. Do not peel the onions, just cut them in half.
- Heat the saucepan with an oil of your choice, fry the leg slice, the marrowbones and the vegetables so that everything is golden brown. Deglaze with a dash of red wine.
- Add bay leaves, peppercorns and parsley and sauté again. Use the rest of the red wine to deglaze. Add salt and simmer over low heat for 10 minutes
- Place the seared ox cheeks in a roasting pan, pour the vegetables over them and pour on the stock. Cover the roaster and place it in the oven. Cook the ox cheeks at 130 degrees for 6 hours.
Mashed potatoes:
- Bring the potatoes to the boil in water with 1 tablespoon of salt. Cook until tender.
- Drain, let the potatoes evaporate briefly and then grate or press. Salt, stir in the cream and mash until the puree has a fine consistency.
Spinach roots:
- Cut the spinach roots from the leaf and set aside. Put the leaves aside, they will not be used. Heat olive oil in a pan. Put the roots in it, season with sea salt.
- Roast the almonds separately in a pan until they are golden brown.
- Carefully remove the braised ox cheeks from the roaster and set aside. Pour the liquid from the roaster through a sieve into a smaller saucepan. Add the prunes, chopped into small pieces. Stir with a whisk for 3-4 minutes over low heat until the jus has thickened a little.
- Arrange the mashed potatoes on the plate, place the ox cheeks in the middle. Put the spinach root aside and drizzle everything with the plum jus.
- Sprinkle the golden brown almonds on top and garnish with a Parmesan chip.
Nutrition
Serving: 100gCalories: 22kcalCarbohydrates: 1.9gProtein: 0.3gFat: 0.8g
