Braised ox cheek

Recipe by: Magimix

Preparation : 20 min

Cooking : 4 h 15

Total time : 4 h 35

Rest : 0 min

Accessories :

4 people

1 shallot

1 carrot

1 stalk celery stick

20 g butter

2 leaves bay leaves

2 star anise

5 garlic cloves

750 g red wine

750 ml beef broth

1.5 kg beef cheek

14 g salt

1 pinch pepper

1 tbsp sugar

1 pinch chili powder

4 cloves

150 g butter

20 g tomato purée

0.5 bunch parsley

Associated products

COOK EXPERT

RECIPE STEPS

1First, make the red wine & stock reduction. Place the shallot, carrot & celery in the mainfood processor bowl with the main blade fitted. Use the PULSE button to finely chop thevegetables.

1 shallot
1 carrot
1 stalk celery stick

Robot

2Place the Cocotte onto a medium-high heat and add the 20 g butter. Once foaming, add the vegetables, 1 bay leaf & 1 star anise. Cook for around 15 minutes until browned. Whilst the veg is cooking, add 2 garlic cloves into the food processor & press AUTO untilfinely chopped. Add the garlic into the pan and cook for a further few minutes, then addthe red wine & beef stock, deglazing the pan. Reduce the liquid by 80% to a thick syrupconsistency (approx. 300g).

1 shallot
1 carrot
1 stalk celery stick
20 g butter
1 leaf bay leaves
1 star anise
2 garlic cloves
750 g red wine
750 ml beef broth

Robot

3For the ox cheeks, add the meat into a large sealable ‘Food & Freezer’ bag (ideally with adouble seal) and add the salt, 1 level tsp of black pepper, sugar, 1 bay leaf (torn into pieces),chilli, 1 star anise, cloves, 3 garlic cloves cut in half lengthways and the 150g melted butter. Seal the bag and mix.

1 leaf bay leaves
1.5 kg beef cheek
14 g salt
1 pinch pepper
1 tbsp sugar
1 pinch chili powder
3 cloves
150 g butter

4Fill the sink or large bowl with water, open ¼ of the bag and slowly lower the ox cheeks into the water until all the way up to the open part of the seal. Now, fully seal the bag. All the air will now be displaced from the bag.

5Fill the Cocotte with boiling water up to 4 cm from the top & slowly lower into the water. Place on the lid & run EXPERT 4:00h/90c 3 times (12 hours in total).

Simmering | 04:00:00 / / 90°C

6Remove the bag from the Cocotte & pour the meat juices into a fat/gravy separator. Place the bag back into the water using the displacement method to keep warm. Strain 400g of meat juices through a fine mesh cloth into the metal bowl. Add in 150g of the red wine/stock reduction & tomato puree. Run EXPERT 15:00/3/120c, with the lid cap removed, to reduce by approx. 1/3. Adjust consistency as required by either reducing further or adding small amounts of water.