John Myers
Contents
show
Ox Cheeks in Red Wine Sauce on Risotto with Glazed Carrots
The perfect ox cheeks in red wine sauce on risotto with glazed carrots recipe with a picture and simple step-by-step instructions.
Ox cheeks:
- 300 g Carrots
- 300 g Celery root
- 200 g Onions
- 4 Pc. Ox cheeks
- 4 tbsp Dijon mustard
- 2 tbsp Tomato paste
- Flour
- 40 g Butter
- 1,5 l Dry red wine
- 800 ml Veal stock
- 8 Pc. Sprigs of thyme
- 2 Pc. Bay leaves
- 6 Pc. Garlic cloves
Glazed carrots:
- 650 g Carrots
- 3 tsp Salt
- 3 tbsp Butter
- 2 tsp Sugar
- Salt
- Rum
Risotto:
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 6 Pc. Mushrooms brown
- 3 tbsp Olive oil
- 200 ml White wine dry
- 100 g Freshly grated Parmesan
- 30 ml Vegetable broth
Ox cheeks:
- Peel, clean and roughly dice the carrots, celery and onions. Thoroughly remove fat, skin and tendons from ox cheeks. Salt, pepper and dust lightly with flour. Keep the leftover meat and add it to the roaster later. Heat the oil in the roasting pan, fry the ox cheeks and take them out of the roasting pan. Then brush all over with a little mustard and set aside.
- Put the butter in the roasting pan and fry the vegetables, add the tomato paste and fry briefly until light roasted aromas develop. Sprinkle some flour on top and fry for a while. Then place the ox cheeks back in the roaster between the vegetables and add the thyme, rosemary and garlic. Deglaze with red wine and reduce to a third over medium heat. Top up with veal stock, add bay leaves and stew in a preheated oven at 180 degrees for about 5 to 3 hours.
- Then take the ox cheeks out of the roaster and keep warm. Pass the sauce through a fine sieve and reduce until it has a creamy consistency.
Glazed carrots:
- Cut the carrots down to 1 cm and clean and wash the carrots with the peeler. Cook in sparkling salted water for about 6-8 minutes, drain and drain well. Heat butter in a pan, add 2 teaspoons of sugar and lightly caramelize. Add the carrots and fry on all sides. Deglaze with a little rum just before taking out.
Risotto:
- Peel and finely dice the onion. Heat the oil in a large saucepan. Sauté the onion over a medium heat while stirring, add finely diced mushrooms. Add risotto rice all at once. Continue toasting for 1–2 minutes, stirring, until the rice grains begin to crackle gently and are translucent.
- Pour in the wine while stirring on a low setting, do not let it burn. When the wine has evaporated well, slowly pour the stock into the risotto, ladle by ladle, until the rice is completely covered. As soon as the rice has soaked up the broth, keep adding the broth until it is covered again. Simmer for about 30 minutes, always stirring.
- Fold the Parmesan and butter into the finished risotto. Season to taste with salt and pepper. Cover and let rest for about 1 minute and then serve.
Facebook Comments