Ox Cheek

Ox Cheek

By Matt Sworder, The Corner House
210 mins

In addition we have a new dish on the menu, Ox cheek, horseradish mash potato, confit carrots and bone marrow. It’s been a top seller in the restaurant this month so I wanted to share it with you. If you haven’t tried Ox cheek before the flavour is like a very intense beef, absolutely amazing and well worth a try!  

 

Method

1. Start by removing any sinew from the cheeks and cut each cheek in half, season with salt and pepper and place in a hot pan with a little vegetable oil, this is where you want to give the meat a really good colour to intensify the flavour.

2. Once coloured all over set aside and cook the onions and carrots until soft and dark in colour.

3. Add the ox cheeks back to the pan and all the other ingredients, bring to a gentle simmer and place in the oven for 2 ½ hours. The cheek meat should be super soft to touch.

4. 10 minutes before serving place the bone marrow in the oven.

5. Simply serve with mash potato, I like to add some fresh horseradish, carrots and the piece of bone marrow.

Ingredients

  • Onions
  • Ox cheeks
  • Carrots
  • Cloves garlic
  • Bunch of thyme
  • Bay leaves
  • Bottle red wine
  • Beef stock
  • Bone marrow

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