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Braised Ox Cheeks with Roasted Bone Marrow, Horseradish Pomme Purée and Roasted Carrots

Slow cooked tender ox cheeks served with rich sauce, creamy horseradish mash, roasted bone marrow, and butter-glazed carrots.

BeefMain CourseSlow CookedGourmetDinner Party
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.4 kcal total
Carbs
66.1g
per serving
264.4 g total
Fat
82.1g
per serving
328.2 g total
Protein
48.1g
per serving
192.5 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
150
g
Horseradish Cream
Dairy
75
g
Butter
75
ml
Milk
125
g
Unsalted Butter
for roasting carrots
50
g
Unsalted Butter
for breadcrumbs
GrainsCereals
0.5
loaf
Sourdough Bread
crust removed, broken into breadcrumbs
Liquids
300
ml
Red Wine
100
ml
Port
250
g
Chicken Stock
Meat
2
piece
Ox Cheeks
4
piece
Veal Marrow Bones
7.5cm long
NutsSeeds
0.5
head
Garlic
smashed
0.25
bunch
Thyme
fresh
3
g
Black Peppercorns
crushed
1
piece
Bay Leaf
1
pinch
Salt
to taste
1
pinch
Pepper
to taste
2
sprig
Thyme
leaves only
Vegetables
1
piece
Onion
small, roughly chopped
2
stalk
Celery
roughly chopped
1
piece
Carrot
large, roughly chopped
1
kg
Ratte Potatoes
4
piece
Carrots
small, whole

Method

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