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 large onion, peeled and chopped; 2 celery sticks, trimmed and chopped; few thyme and rosemary sprigs; 300 ml port; 600 ml red wine; sea salt and black pepper; 1 bay leaf; 100 g butter; 1 tsp fine sea salt; 50 g raisins; 50 g capers, rinsed and drained; 1 onion, peeled and sliced; 1 carrot, peeled and sliced; 1 celery stick, trimmed and sliced; ginger carrots; caper raisin purée; 1 kg baby carrots, trimmed; 1 tsp ground ginger; 1 litre chicken stock or water; 50 g butter; horseradish pommes purée; 500 ml chicken stock; 1 ox tongue; 6 black peppercorns; 2 carrots, peeled and chopped; 500 ml veal stock; 2–3 tbsp olive oil; 4 ox cheeks

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