Recipe of the Month: Braised ox cheeks, parsnip mash & port jus

Ingredients x 5

Ox cheeks x 900g
Red wine x 500ml
½ onion
½ carrot
½ bunch celery
Thyme / bay leaves
Parsnips x 375g
Milk x 500ml
Potato x 375g
Tarragon x 25g
½ bulb garlic
Port 250ml
Butter
Turnip tops x 200

Method

– Trim all sinue from the cheek and marinate overnight in red wine, herbs and mirepoix (diced onion, carrots and celery)

– To braise, seal until well browned and caramelised all over the cheek, then brown mirepoix

– Deglaze pan and add to everything to an oven tray with wine and herbs. Cover and braise at 80 degrees for 12-14 hours. Make mashed potato and a parsnip puree separately and mix together

– Place cheek on top of mash, reduce the port and cooking liquor until silky, and add tarragon. Pour jus over cheek

– Saute turnip tops, add to dish and serve

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