John Myers
Ingredients for 4 servings:
- 2 ox cheeks
- 2 butcher’s onions
- 1 stalk(s) leek
- 5 carrots
- 1 celeriac
- 2 liters of red wine
- 3 tbsp tomato paste
- 4 liters of beef broth
- cornstarch
- 1 butcher’s onion(s)
- 1 celeriac
- 500 ml milk
- 2 liters of water, possibly more
- Salt
- 5 carrots
- 1 celeriac
- 4 shallots
- 1 tbsp flour
- 1 tsp paprika powder
- Salt
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes
Trim and halve the ox cheeks, then briefly sear in a roasting tin and remove from the tin. Wash the vegetables and cut into large cubes (with skin on). Sear the vegetables in the roasting tin until they are well browned, then add the tomato puree and sear briefly. Gradually deglaze with red wine and reduce the liquid. Finally, top up with the stock and add the ox cheeks. Bring to a boil and simmer for 2 hours, until the cheeks are tender, then strain the stock and reduce slightly. Thicken the sauce with cornstarch and add the cheeks back in. For the celeriac purée, peel the onion and celery and cut into large cubes. Briefly sauté the diced onion in a little oil, then add the celery and sauté. Pour in water and simmer until everything is soft, then add the milk and reduce slightly. Drain the stock and blend the vegetables. Add a little more stock if the purée becomes too thick. Season the puree with salt. For the steamed vegetables, wash, peel, and finely dice the celery and carrots. Sauté them separately in a pan until the vegetables are al dente, then combine them. For the fried shallots, peel the shallots and finely slice them into rings. Toss them in a bowl with flour, salt, and paprika. Fry the onion rings in a deep fryer until lightly browned, then place on kitchen paper and let drain. To serve: Spread some of the puree onto each plate and arrange the diced vegetables on top using a serving ring. Place the cheeks on top with plenty of sauce and garnish with the fried onions.
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