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Braised Ox Cheeks with Plum Jus and Vegetable Garnish

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Braised Ox Cheeks with Plum Jus and Vegetable Garnish

The perfect braised ox cheeks with plum jus and vegetable garnish recipe with a picture and simple step-by-step instructions.

For the fund:

  • 3 Pc. Marrow bone
  • 1 Pc. Beef leg slice
  • 3 Pc. Carrots
  • 1 Pc. Leek
  • 1 Pc. Vegetable 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. Vegetable 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

Fund:

  1. 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.
  2. 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.
  3. 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:

  1. Tie the ox cheeks individually and fry them in a pan. Put aside.
  2. Roughly dice the vegetables and cut the leek into large rings. Do not peel the onions, just cut them in half.
  3. 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.
  4. 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
  5. 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:

  1. Bring the potatoes to the boil in water with 1 tablespoon of salt. Cook until tender.
  2. 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:

  1. 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.
  2. Roast the almonds separately in a pan until they are golden brown.
  3. 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.
  4. 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.
  5. Sprinkle the golden brown almonds on top and garnish with a Parmesan chip.
Dinner
European
braised ox cheeks with plum jus and vegetable garnish

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Written by John Myers

Professional Chef with 25 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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