94 Ox-cheek with Orange

Name: Ox-cheek with Orange
Yield: For four people
Cuisine: French
Ingredients: 1 tablespoon double cream; 2 oranges; 500 ml (scant pint) boiling water; 2 lemons; 160 g (5½ oz) blackcurrants, fresh, tinned or frozen and defrosted; 1.5 litres (2½ pints) stock made by dissolving 3 chicken stock cubes in 1.5 litres (2½ pints) water; salt and freshly-ground pepper; 1 whole ox-cheek weighing 800 g (1 lb 12¼ oz), trimmed by the butcher; 7 tablespoons arachide oil; 60 g (2 oz) button mushrooms, 120 g (4¼ oz) carrots and 150 g (5¼ oz) onions, peeled and cut into mirepoix dice; 500 ml (scant pint) dry white wine; 1 small bouquet garni; 7 tablespoons freshly-squeezed orange juice; 3 tablespoons freshly-squeezed lemon juice

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Joue de bœuf à l’orange ‘The best of cuts for a beef ragoût’

Ingredients

Main ingredients

1 whole ox-cheek weighing 800 g (1 lb 12¼ oz

Europe
France
Main course
Mediterranean
Gluten-free

Method

One day in advance

Marinating the Meat

Cut the ox-cheek into cubes 2½ cm (1 inch) square, each weighing about 30 g (1 oz). Put to marinate in a large bowl with all the ingredients for the marinade – diced vegetables, white wine, orange and lemon juice and bouquet garni. Mix the ingredients and moisten the meat