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

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</

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