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  • Recipe Room  »  Braised ox cheek with parsley mash



    • 1.2kg ox cheek, trimmed
    • 500ml red wine
    • 150g unsalted butter
    • 4 eschalots, diced finely
    • 1 stick celery, diced
    • 6 cloves garlic, sliced
    • 1 bunch sage
    • 1L beef stock
    • 1 pig’s trotter, split and rinsed
    • 600g potatoes
    • 200ml cream
    • ¼ bunch parsley, chopped
    • salt and ground white pepper

    Braised ox cheek with parsley mash


    Marinate the ox cheek in red wine overnight, then drain and reserve the wine.

    Fry the cheek pieces in butter in a large heavy-based saucepan with the eschalots, celery and garlic for 5 minutes, until well-browned.

    Add the sage, wine, stock and trotter, reduce the heat to low, then simmer gently with the lid on for 3 hours, until the meat is fork tender.

    Drain the braising liquid and reduce in a saucepan over a high heat until thick and rich. Season with salt and pepper.

    Steam the potatoes until tender, then mash with the cream and butter, then fold in the parsley and season with salt and ground white pepper. Serve the cheeks on mash with a ladle of sauce.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Try making your own beef stock to get more out of your beef bones. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.

    • The shape of a potato has little to no affect on it’s taste or nutritional value – by picking the odd-shaped ones, you can help send a message to our food growers that you value vegetables of all shapes and sizes and support a less-wasteful fresh food system.

    • No need to throw out your celery leaves – they are great in salads, stews and soups and add a refreshing celery taste to juices and smoothies.

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