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Ox cheek and some respect

Allmost nothing is as classic in the Scandinavian cuisine as meat-sauce-and-potatoes. It has been on the “menu” for as long as we can remember, but in my ears it´s a rather dull term for something that can be so delicious. But it depends of course on WHAT KIND of meat, WHICH sauce and WHAT KIND of potatoes.

In Scandinavia we have a very lively discussion about the increasing meat consumption and how it affects the climate in a bad way. Therefore, I think you should think twice when buying meat.

I rather buy a piece of meat at a butchers shop where I can choose if I want beef, pork or … horse. Where i know that the animals come from farms near by, where they have been taken care of och had a good life, and I refuse to buy cheap pieces of meat from Far-away–towns at the nearest convenience store.

But I know, that not everyone have the opportunity to purchase fresh, locally produced organic meat due to availability or price, and I think this is awful. Good produce should be a human right and not a luxury.

Today’s meat dish is the slightly different kind. Ox cheek. A “trendy” piece of met that requires a long time on the stove, but is worth every minute. and with a potato puree with brown butter and a powerful red wine sauce, this will be a totally different meat-sauce-and-potato experience.

OX CHEEK IN RED WINE SAUCE
serves 6
24 hours + 5 hours

2 kg ox cheek
1 leek
0.5 parsnips
2 carrots
1 whole garlic
1 onion
1 teaspoon dried rosemary (or a sprig of fresh)
fresh thyme leaves
2 bay leaves
1 teaspoon freshly ground black pepper
salt
1 liter of red wine

DAY 2
1 cup of red wine
2,5 cups water
1 tbsp veal stock

RED WINE SAUCE
2,5 cups reduced wine stock from cooking the ox cheeks
3 tablespoons veal stock
1 tablespoon cornstarch + some vtten
a knob of butter
possibly a pinch of sugar

PICKLED ONIONS
6 red small onions
1 cups vinegar
1 cups sugar
1 cups water

POTATOE PURÉ
about 600 g almond potatos
60 g butter
1 cup cream
1 cup milk
salt

12 mushrooms
butter to fry in
salt flakes

chives
black pepper

HOW TO….

1. Trim the ox cheeks but let the fat remain.
2. Peel and cut the vegetables into neat cubes.
3. Place the ox cheeks in a large bowl. Ad vegetables, spices and pour over the wine. Let it sit for a day.

Day 2
1. Strain the marinade into a large pot.
2. Fry the ox cheeks and vegetables in a frying pan and add it to the marinade. Pour in wine and water to cover. Add 1 tablespoon of veal stock. Simmer on low heat for four hours. Remove the meat and reduce the marinade to 5 cups remaining.

RED WINE SAUCE
1. Mix the cornstarch in the water and pour in the boiling reduced stock.
2. Season it with a pinch of sugar and salt if necessary.
3. Whisk in a knob of butter before serving.

PICKLED RED ONION
1.Boil the fusion and add the onions with peel on. Cook at medium heat for five minutes. Strain the fusion and save.
2. Rinse the onions under cold water and remove the skin with your fingers. Add the peeled onions in the fusion and chill until serving

POTATOE PURÉ
1. Boil the potatoes in lightly salted water. Drain and allow to steam properly.
2. Boil ream and milk over medium heat in a pot and reduce it to about half.
3. Brown the butter in a saucepan.
4. Whip potatoes with an electric mixer. Add butter and creamy milk until you get a nice airy texture.

MUSHROOMS
1. Clean the mushrooms with a dry paper towel. Slice four mushrooms into thin slices. Cut the rest into pieces and fry in butter. Season with salt flakes.

Serve potato puré with a piece of tender ox cheek. Top with sauce and vegetables and sprinkle with finely chopped chives and black pepper.

Hejhej
Pernilla

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Pernilla Elmquist

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