On Recipes Tuesday we continue today with the heart of our festive menu, the main course.
With us there are…
Ox cheek with mashed potatoes (and the vegetables of your choice)
Ingredients for 4 people:
1 kg ox cheeks
2 carrots
3/4 tuber celery
1 bar leek
5 onions
2 sprigs rosemary
3 sprigs of thyme
3 bay leaves
8 peppercorns
1 tbsp honey
2 tbsp tomato paste
1 – 1.5 l veal stock
1 bottle of red wine
300 ml port wine
750 g floury boiling potatoes
Butter to taste
Milk depending on desired consistency
Salt
Pepper
Muskat
Preparation:
Parry ox cheeks and fry sharply with the parures in the roaster. Remove the jaws and set aside. Put the vegetables in the roaster and roast. Add the tomato paste and continue to roast. Remove with half of the port wine, add half of the red wine and let it reduce. Add the remaining red wine and port wine and let it reduce again. Put the ox cheeks back into the roaster and top up with a stock so that all the jaws are covered. Add the herbs and honey and cover for 2.5 hours at 160 degrees circulating air in the oven.
Carefully remove the ox cheeks from the roaster, they are now very soft. Pass off the stock, put it in a saucepan and reduce something (if you don’t have a bite of conscience, you can add a flake of butter 😉).
Line the potatoes with cold salted water and cook. Peel in a hot state and then press through a late-melt press. Add butter. Bring to the desired consistency with a dash of milk. Season with salt, pepper and nutmeg.
To prepare:
Heat the ox cheek again in the sauce. Place the mashed potatoes in the middle of the plate and place a cowl in the middle with the back of a spoon. Add the ox cheek and let 1 to 2 spoons of sauce run over it. Serve with the vegetables of your choice.
Let it taste good!
