Braised ox cheeks with celery purée and gremolata

Braised ox cheeks with celery purée and gremolata

Based on 5 ratings

Difficulty

Hard 💪
40
min.
Preparation
240
min.
Baking
30
min.
Resting

Ingredients

Servings:-5+
1 kg ox cheeks
1 tbsp vegetable oil
onions
6 cloves garlic (divided)
carrots
300 g celery root
150 ml Madeira
800 ml red wine
juniper berries
bay leaves
allspice
500 ml beef stock
lemons
10 g parsley
100 ml olive oil
celery root purée for serving
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
723
Protein
62g
Fat
31g
Carb
14g

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.
  • 1 kg ox cheeks
  • 1 tbsp vegetable oil
  • 2 onions
  • 2 cloves garlic
  • 2 carrots
  • 300 celery root
  • 150 ml Madeira
  • 800 ml red wine
  • 2 bay leaves
  • 3 juniper berries
  • 4 allspice
  • 500 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.
  • 2 lemons
  • 10 parsley
  • 4 cloves garlic
  • 100 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!