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• 2 Ox Cheeks (normally between 300-400g's each)
• One or two of local beers (500ml)
• One large onion
• One pint of good chicken stock
• 2 sprigs of fresh thyme
• 4 garlic cloves garlic
• Handful of peas (frozen are fine)
• Foraged mushrooms like girolles or ceps (if not some good chestnut mushrooms)
• One radish (I use Mooli - you can get these from Asian Supermarkets)
FOR THE PICKLING LIQUID
• 100ml White wine vinegar
• 20g sugar
• Pinch of salt
1. Season Ox cheeks generously with table salt and sear in a frying pan for 3 minutes
covering all sides. Set aside.
2. In the same pan fry off the roughly chopped onion, garlic and add the beer, reduce
for 5 minutes on a medium to high heat.
3. Add the thyme and divide the liquid into two large vacuum packing bag (one ox
cheek in either bag).
4. Add 250ml chicken stock into each bag and seal in a vacuum. Place in the water-bath
at 80degrees for 72 hours.
5. Dissolve sugar in the warmed white wine vinegar, add pinch of salt and pour over
diced shallot ( you will see in my picture i use a mandolin to shave the shallot into
a round disk.) - set aside.
6. Take the cooking liquid from the vacuum bags and separate the ox cheeks pass the
remaining liquid through a sieve and reduce until sticky and thick.
7. Add a little more beer during the reduction to gain more of a beer taste.
8. Fry off the peas and mushrooms in a pan with butter and season to taste.
9. Plate 1/2 of the ox cheek and smother with the reduced sauce - place the fried
mushrooms and peas over the cheek, and add a small tea spoon of picked radish
over the top.
You can always serve this with some good creamy mash and seasonal vegetables too.
You can watch and follow along with a video this recipe being prepared.
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