Rich, comforting and wonderfully intense this is a great dish to lift the spirits and help beat the January blues. The secret to the dish is very slow cooking, which tenderises the meat and softens the gelatine, causing much of it to melt away, thickening the sauce and imparting a wonderful flavour. I have added a bouquet garni of star anise and herbs. To make this simply wrap the anise and herbs in muslin, tie tightly, and drop into the pot.
For the parsnip puree place the parsnips in an oiled baking tray and season. Drizzle with honey and dot with butter. Roast until soft, allowing the parsnips to take on a little colour. Once cooked process with a dash of cream until it reaches a nice consistency. Place in an oven dish, cover with grease-proof paper and keep warm until ready to serve.
3 Ox cheeks
2 Onion – diced
4 Carrots – diced
2cl Garlic – smashed
500ml Red wine
500ml Chicken or beef stock
1 Tin of Chopped tomato
Bouquet Garni – Star anise, rosemary, thyme & bay
6 Parsnips – peeled, diced
6 Handfuls Greens – boiled for 2 minutes then tossed in butter.
- Remove the sinew and silver skin from the ox cheek.
- Cut each check into 5 or 6 large chunks.
- Heat some oil in large pot and sweat the onion, carrot and garlic over a low heat until soft.
- Season and fry the diced ox cheek in a little vegetable oil until nicely coloured. Add to the pot.
- Add the wine, stock, tomato & bouquet garni and bring to the boil
- Simmer on a low heat for about 3 hours.
- Serve with the parsnip puree and greens.