One of My favourite dishes to cook as a chef.
1) marinade: 800gr of ox cheeks, or braising steak, 2 bay leaves, 1 onion roughly chop, 3 carrots roughly chop, 1/2 head of garlic, 2 spring thyme and rosemary, 1 bottle of red wine. All ingredients in a bowl, cling film and leave in the fridge overnight.
2) remove meat out the marinade, drain the wine out of vegetables but keep the vegetables and the wine.
Into a large saucepan, fry the meat till light brown.
Into a pot, fry the vegetables until start to colour, add 2 tbsp flour and stir for few minutes, add 1 tbsp tomato purée and stir for a minute. Add the cheeks, and the wine. Bring to the boil and simmer. Skim if necessary. Cover and put in the oven for 2 hours at 150degree, 30minutes before check the meat as ox cheeks tend to cook faster.
3) remove the beef from the sauce, drain the cooking jus from vegetables into a saucepan, check seasoning.
4) prep garnish: button mushroom, baby onion, roasted carrot and mash potato. Chopped fresh parsley if you have.
You can enjoy my version @theCuckooN1 @mireysrestaurant from the 5th January 2017.
Saturday 11am-4pm and 6pm-10pm
Address & Booking
The Cuckoo N1
115 Hemingford Road
+44 020 7697 4488