Ox cheeks Bourguignon 

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.


Classic never fails! 

You can enjoy my version @theCuckooN1 @mireysrestaurant from the 5th January 2017.

Food Hours

Thursday 6-10pm

Friday 6-10pm

Saturday 11am-4pm and 6pm-10pm

Sundays 11am-4pm

Address & Booking

The Cuckoo N1

115 Hemingford Road

Islington, Londonm

N1 1BZ

+44 020 7697 4488
http://www.thecuckoon1.co.uk

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