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

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