Braised ox cheek with spiced crushed carrots and horseradish

  • Main
  • easy
  • 4
  • 60 minutes, plus overnight marinating time and 10 hours braising time

PT1H

PT10H

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Ingredients

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Braised ox cheek

Spiced carrot

To serve

  • 4 handfuls of greens, such as cavolo nero, chard, kale and/or savoy cabbage
  • fresh horseradish, grated
1

Begin by marinating the ox cheeks the night before. Trim the cheeks, removing any silver skin and sinew. Place in a container with the red wine, thyme and garlic cloves and store in the fridge to marinate overnight

2

The next morning, or 11 hours before you wish to serve, preheat an oven to 110°C/gas mark 1/4

3

Place the flour in a bowl and season heavily with salt and pepper. Place a large pan over a high heat with a good glug of olive oil. Remove the ox cheeks from the marinade and dust with flour, then add to the pan and sear all over

4

Once nicely seared, transfer the cheeks to a deep ovenproof dish and pour their marinade into the pan to deglaze it. Use a wooden spoon to scrape the bottom of the pan, releasing all of the flavour from it. Then pour this over the cheeks

5

Add the chicken stock to the dish and cover with a sheet of baking paper, then a sheet of tin foil. Place in the oven and cook for 10 hours

  • 500ml of chicken stock, fresh if possible
6

Once the ox cheeks are cooked, carefully remove from the dish and set aside to rest. Pass the cooking liquid through a fine sieve into a clean saucepan pan and reduce over a medium heat until you have a sauce consistency

7

As the cheeks rest and the sauce reduces, make the spiced carrot. Turn the oven up to 180°C/gas mark 4. Peel and roughly slice the carrots then place in a roasting tray. Mix with a drizzle of oil, the ground cumin, salt and pepper and roast for 20 minutes, or until soft

8

Transfer the contents of the tray to a blender and pulse into a rough purée. Taste and season

9

Wash and roughly chop your greens of choice, then steam for a few minutes until cooked through

  • 4 handfuls of greens, such as cavolo nero, chard, kale and/or savoy cabbage
10

To serve, divide the ox cheeks between bowls and pour over some sauce (you can gently rewarm the cheeks in the sauce for a few minutes if needed). Add a spoonful of the carrot purée and some of the lightly steamed greens. Finish with freshly grated horseradish and serve up hot

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