Braised ox ‘Tongue in Cheek’ with Ginger Carrots

Name: Braised ox ‘Tongue in Cheek’ with Ginger Carrots
Yield: Serves 6–8 as a main course
Ingredients: 1 litre chicken stock or water; 2 carrots, peeled and chopped; 1 celery stick, trimmed and sliced; sea salt and black pepper; 1 kg baby carrots, trimmed; 1 tsp ground ginger; 1 tsp fine sea salt; 1 ox tongue; 600 ml red wine; few thyme and rosemary sprigs; 50 g capers, rinsed and drained; 1 carrot, peeled and sliced; 100 g butter; 2 celery sticks, trimmed and chopped; 6 black peppercorns; 500 ml chicken stock; 300 ml port; 4 ox cheeks; 2–3 tbsp olive oil; 1 bay leaf; 500 ml veal stock; horseradish pommes purée; 50 g raisins; caper raisin purée; ginger carrots; 1 onion, peeled and sliced; 1 large onion, peeled and chopped; 50 g butter

Preparation info

Serves
6–8
as a main course

Difficulty
Complex

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Braised ox Cheeks

4 ox cheeks
1 large onion, peeled and chopped
2 carrots, peeled and chopped</

Main course
Gluten-free

Method

Trim the ox cheeks of fat and sinew, then put into a large bowl with the vegetables and herbs. Pour over the port and wine. Cover and leave to marinate in the fridge overnight.

The next day, strain off the wine and reserve. Pat the ox cheeks dry with kitchen paper, then season with salt and pepper. Heat 1–2