zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Braised Ox Cheeks with Parsnip Gratin

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Braised Ox Cheeks with Parsnip Gratin

    The gratin is cooked long and slow, so that it can go into the oven with the ox cheeks.

    • Preparation time: 45 minutes
    • Cooking time: 195 minutes
    • Total time: 4 hours 60 minutes 60 minutes 60 minutes 60 minutes

    Serves: 6

    Ingredients

    • 2 tbsp plain flour
    • 1.5kg ox cheeks, trimmed of fat
    • 2½ tbsp olive oil
    • 2 red onions
    • 2 smoked bacon rashers
    • 1 bay leaf
    • 2 thyme sprigs
    • 300 ml beef stock
    • 400ml red wine, such as burgundy
    • 500g Chatenay carrots, scrubbed
    • Gratin
    • 25 g butter
    • 800 g parsnips
    • 2 garlic cloves
    • 400 ml half-fat crème fraîche
    • 100ml light beef or vegetable stock
    • A pinch freshly grated nutmeg

    Method

    1. Preheat the oven to 150C/gas 2. Season the flour, tip it onto a plate and use it to coat the ox cheeks. Heat the oil in a casserole; sear the cheeks for 5 minutes, until golden. Remove to a plate. Cook the onions and bacon in the casserole for 5 minutes, stirring, then add the other ingredients bar one thyme sprig and the carrots and cover.
    2. Meanwhile, use half the butter to grease a gratin dish and spread a third of the parsnips over the base. Mix the garlic, crème fraîche, stock and nutmeg; season and pour some into the dish. Continue layering the parsnips and liquid until all is used up. Dot with the remaining butter, cover with foil and bake in the oven with the ox cheeks. After 21/4 hours, remove the foil and cook for a further 30 minutes. Tip the carrots into the casserole and cook for a further 45 minutes, until the cheeks are truly tender. Garnish the casserole with the remaining thyme and serve with the gratin

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Partner this dish with a full and poised burgundy.

    Comments

    Average user rating

    4 stars