toodle.

Braised Ox Cheek, Pickled Walnuts, Smoked Anchovy, Glazed Carrots and Mash

Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.

DinnerComfort FoodBeefMain CourseSlow Cooked
Estimated Nutrition
Calories
1964.1
kcal / serving
7856.4 kcal total
Carbs
67.1g
per serving
268.2 g total
Fat
145.6g
per serving
582.4 g total
Protein
87.2g
per serving
348.8 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
g
Passata
Dairy
75
g
Butter
for glazing
150
ml
Hot Milk
150
ml
Hot Cream
250
g
Butter
diced, at room temperature, for mash
Fruits
1
squeeze
Lemon Juice
to taste
Liquids
375
ml
Red Wine
150
ml
Madeira
1.5
l
Beef Stock
100
g
Carrot Juice
Meat
4
piece
Ox Cheek
trimmed
NutsSeeds
1
1
Salt
for seasoning
1
1
Black Pepper
freshly ground
1
head
Garlic
cut in half horizontally
4
sprig
Thyme
4
piece
Bay Leaves
4
piece
Juniper Berries
crushed
3
piece
Pickled Walnuts
chopped
2
tbsp
Flat leaf Parsley
chopped
1
sprig
Tarragon
OilsFats
50
ml
Vegetable Oil
Seafood
4
piece
Smoked Anchovy Fillets
Vegetables
100
g
Carrot
chopped
100
g
Onion
chopped
50
g
Celery
chopped
15
g
Dried Ceps
300
g
Chantenay Carrots
cut in half lengthways
1
kg
Maris Piper Potatoes
or Yukon Gold

Method

1
2
3
4
5
6
7
8
9
10
11
12
13