Braised ox Cheeks in Red Wine with Mash and Bacon

Name: Braised ox Cheeks in Red Wine with Mash and Bacon
Yield: Serves 4 as a main course
Ingredients: sea salt and black pepper; 3–4 tbsp plain flour; groundnut or vegetable oil, for deep-frying; 20 g butter; 200 g pancetta lardons; 4 braised ox cheeks; 2 tbsp olive oil; small handful of flat-leaf parsley, chopped; 1 tbsp olive oil; 200 g baby button mushrooms or girolles; 1 tsp caster sugar; 100–200 ml chicken stock; 30 g butter; 20 baby pearl onions, peeled; 1 onion, peeled and sliced into rings; 200 ml whole milk; silky mash

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 braised ox cheeks
2 tbsp olive oil
20 g

Main course

Method

For the braised baby onions, heat a small pan, then add the olive oil and butter. Tip in the onions and fry for 4–5 minutes until golden brown all over. Add the sugar, toss well and cook for a couple more minutes until the sugar has caramelised. Carefully strain off the excess butter from the pan and add the chicken stock. Increase the heat and boil until the stock has reduced to a syrupy glaze