Braised ox cheeks with celery purée and gremolata

Braised ox cheeks with celery purée and gremolata

Based on 16 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Hard 💪

Preparation

40 min

Baking

240 min

Resting

30 min

Ingredients

2Servings
kg
ox cheeks
tbsp
vegetable oil
¾
onions
2⅜ cloves
garlic (divided)
¾
carrots
120 g
celery root
60 ml
Madeira
320 ml
red wine
juniper berries
¾
bay leaves
1⅝
allspice
200 ml
beef stock
¾
lemons
4 g
parsley
40 ml
olive oil
celery root purée for serving
salt
pepper
MetricImperial

Utensils

tongs, oven, cutting board, knife, large pot, sieve, pot, frying pan, paper towels, cooking spoon, piping bag

How-To Videos

homemade-celery-root-puree

Homemade celery root purée

homemade-beef-stock

Homemade beef stock

how-to-fill-a-piping-bag

How to fill a piping bag

homemade-vegetable-stock

Homemade vegetable stock

Nutrition per serving

Cal723
Fat31 g
Protein62 g
Carb14 g
  • Step 1/4

    Preheat oven to 140°C/280°F. Season ox cheeks with salt and sear both sides in a large pot over medium-high heat with some vegetable oil. Remove ox cheeks from pot and set aside. Dice onions, chop garlic, and cube carrots and celery root. Add vegetables to the pot and cook until browned. Return ox cheeks to the pot. Deglaze with Madeira and red wine, and let reduce. Add juniper berries, bay leaves, and allspice to the pot. Pour beef stock over and season with pepper. Transfer to oven and bake for approx. 4 hrs.
    • kg ox cheeks
    • tbsp vegetable oil
    • ¾ onions
    • ¾ cloves garlic
    • ¾ carrots
    • 120 g celery root
    • 60 ml Madeira
    • 320 ml red wine
    • ¾ bay leaves
    • juniper berries
    • 1⅝ allspice
    • 200 ml beef stock
    • salt
    • pepper
    • tongs
    • oven
    • cutting board
    • knife
    • large pot

    Preheat oven to 140°C/280°F. Season ox cheeks with salt and sear both sides in a large pot over medium-high heat with some vegetable oil. Remove ox cheeks from pot and set aside. Dice onions, chop garlic, and cube carrots and celery root. Add vegetables to the pot and cook until browned. Return ox cheeks to the pot. Deglaze with Madeira and red wine, and let reduce. Add juniper berries, bay leaves, and allspice to the pot. Pour beef stock over and season with pepper. Transfer to oven and bake for approx. 4 hrs.

  • Step 2/4

    Remove ox cheeks from the braising liquid and let cool. Drain the vegetables with a sieve over a pot. Reduce the sauce. Portion the cooled ox cheeks and return to the sauce.
    • sieve
    • pot

    Remove ox cheeks from the braising liquid and let cool. Drain the vegetables with a sieve over a pot. Reduce the sauce. Portion the cooled ox cheeks and return to the sauce.

  • Step 3/4

    Peel lemons and dice the peel. Finely chop parsley. Slice garlic and add to a frying pan with olive oil. Heat up slowly and fry until garlic slices become golden brown and crispy. Remove garlic chips from the oil and let drain on paper towels. Set aside. Add parsley and lemon peel to the hot garlic-olive oil and briefly fry. Remove from heat.
    • ¾ lemons
    • 4 g parsley
    • 1⅝ cloves garlic
    • 40 ml olive oil
    • frying pan
    • paper towels
    • cooking spoon

    Peel lemons and dice the peel. Finely chop parsley. Slice garlic and add to a frying pan with olive oil. Heat up slowly and fry until garlic slices become golden brown and crispy. Remove garlic chips from the oil and let drain on paper towels. Set aside. Add parsley and lemon peel to the hot garlic-olive oil and briefly fry. Remove from heat.

  • Step 4/4

    Fill piping bag with celery root purée. Serve the ox cheeks in the sauce with gremolata, and top with garlic chips and celery root purée. Enjoy!
    • celery root purée for serving
    • piping bag

    Fill piping bag with celery root purée. Serve the ox cheeks in the sauce with gremolata, and top with garlic chips and celery root purée. Enjoy!

  • Enjoy your meal!

    Braised ox cheeks with celery purée and gremolata

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!