John Myers
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Ox Cheeks with Truffled Potato and Celery Mash and Carrot Straw
The perfect ox cheeks with truffled potato and celery mash and carrot straw recipe with a picture and simple step-by-step instructions.
For the cheeks
- 400 g Ox cheeks
- 1 Pc. Medium sized carrot
- 100 g Celery bulb
- 1 St. Shallot
- 4 Pc. Juniper berries
- 1 Pc. Bay leaf
- 0,5 tsp Coriander grains
- 0,5 Pc. Star anise
- 1 branch Thyme
- 1 branch Marjoram
- 1 tbsp Tomato paste
- 100 ml Beef stock
- 200 ml Red wine
- 200 ml Water
- Salt
- Pepper
- Sugar brown
- Ice cold butter
- Olive oil
For the celery and potato mash
- 250 gr, Potato freshly peeled
- 100 g Celery bulb
- 1 Msp Ground cinnamon
- 1 tsp Grated orange peel
- Salt
- Milk
- Butter
- Truffle oil white
For the carrot straw
- 2 Pc. Carrots
- Flour
- Salt
- Oil
- Cut the ox cheek into 2 equal pieces. There is no need to remove fat and skin, both are lost during braising and give extra flavor. Salt and pepper the meat and sear it on all sides in a small saucepan in a little olive oil, remove from the saucepan.
- Cut the vegetables into large cubes and fry them in a saucepan with the juniper, star anise, coriander and the bay leaf. Add the tomato paste, thyme and marjoram and sauté briefly. Put the meat on top, then deglaze with red wine, stock and water (the cheeks should be about 2/3 in the liquid.
- Approx. Stew for 2 hours in a closed saucepan over low to medium heat, until the meat is very tender, turn the cheeks 2-3 times, add liquid (wine or water) if necessary.
- At the end of the cooking time, remove the meat, pass the liquid through a sieve, return to the saucepan and reduce to a creamy sauce. Possibly assemble with a little ice-cold butter and season with salt, pepper and sugar.
- For the puree, boil the potatoes and celery in salted water with cinnamon and orange peel, drain, mash with milk and butter and finally flavor with a little truffle oil.
- For the carrot straw, chop the peeled carrots with the zest ripper into very fine strips, place in a bowl and season with salt. After about 10 minutes, pour off the leaked liquid, dust the straw with flour, mix and fry in hot oil in several small heaps for 1-2 minutes. Drain on kitchen paper.
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