Braised Sticky Ox Cheek

METHOD
Place the ox cheeks in a deep roasting tin and cover with the red wine, port, herbs and braising vegetables, cover with foil and slow cook for 2-3 hours at 160C. Checking the cheeks are soft to touch, remove carefully from the cooking liquid (which will be used for the jus later on).

Layout a double layer of cling film on a clean work surface approx. 30cm long, place the ox cheek at the closest edge to you in the middle and roll away from you to form a sausage. Tie both ends up and repeat with the remaining ox cheeks, refrigerate to set.

For the champ mash, place the celeriac and parsnips (peeled and chopped) in a saucepan, cover with equal quantities of milk and vegetable stock and simmer gently until cooked. Remove from heat, drain, and mash with the scallions, chives and a little cream and seasoning to taste.

For the sweet potato, lay out in a roasting tray with ½ pint of vegetable stock, seasoning and butter. Cover and roast until cooked. Liquidise with a splash of cream to make a smooth purée.

For the greens, blanch or steam for a minute or two so they are crunchy and refresh in cold water. To reheat sauté with butter and seasoning.

For the shallot, simply peel, half and chargrill. Rub with a little oil and sea salt.

To reheat the ox cheeks cover with the braising liquid in a saucepan and simmer for 15-20 minutes, then remove and reduce the jus until it becomes glossy, then carefully baste the ox cheeks.

To dish up… arrange the purée and champ mash, carefully place the ox cheek on top and garnish with the greens and shallot.

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