John Myers
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Ox Cheeks with Truffled Mashed Potatoes and Glazed Carrots
The perfect ox cheeks with truffled mashed potatoes and glazed carrots recipe with a picture and simple step-by-step instructions.
For the ox cheeks:
- 2 kg Ox cheeks
- 2 tbsp Clarified butter
- 2 tbsp Coarse salt
- 200 g Onion
- 50 g Celery
- 50 g Carrots
- 1 Pc. Clove of garlic
- 1 Can Chopped tomatoes
- 1 l Beef stock
- 300 ml Red wine
- 3 leaf Laurel
- 8 Pc. Juniper berries
- Salt and pepper
For the mashed potatoes:
- 500 g Floury potatoes
- 50 ml Milk
- 3 tbsp Truffle oil
- 2 tsp Salt
- 50 g Truffles fresh
For the carrots:
- 500 g Carrots
- 20 g Butter
- 10 g Sugar
- 1 pinch Salt
- 125 ml Vegetable stock
Ox cheeks:
- Parry ox cheeks. Season the cheeks with coarse salt. Then sear both sides in the roasting pan for approx. 1 minute each. Take out the cheeks.
- Briefly fry the vegetables and garlic in the roaster. Then deglaze with half of the red wine until it has evaporated. Repeat the process with the rest. Then deglaze with the stock and add the spices. Bring to the boil briefly and add the cheeks.
- Put the lid on and cook in the oven at 160 degrees for 5 hours. After the time, take out the cheeks and keep them warm in the oven. Drain the roasting pan with vegetables and thicken the sauce with a little starch and then keep the cheeks warm in the sauce.
Mashed potatoes:
- For the mashed potatoes, cook 500g of potatoes floury in salted water. Pour off the water, mash the potatoes and add 50ml milk and 3 tbsp truffle oil as you feel it. Rub fresh truffles on the mash when serving.
Carrots:
- Heat 5,500g carrots in 20g butter, sprinkle with sugar. When the sugar has dissolved, deglaze with the stock and simmer over medium heat until soft. Then arrange everything!
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