Braised Ox Cheeks with Celeriac Purée

Ingredients

• 4 ox cheeks (approx 800g)
• Flour for dusting
• 3 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, chunked
• 2 celery stalks
• 3 garlic cloves
• 300ml red wine
• 400ml beef stock
• 2 tbsp tomato paste
• Thyme, bay leaves
• Celeriac purée: 1 celeriac, 200ml cream, 50g butter
• Parsley

Method

1. 11. Dust ox cheeks in flour, brown in olive oil on all sides. Remove.
2. 22. Sauté vegetables and garlic. Stir in tomato paste.
3. 33. Pour in wine and stock. Add herbs. Return the meat.
4. 44. Braise covered at 150°C for 3 hours until the meat melts at the touch.
5. 55. Celeriac: Boil in salted water until soft, blend with cream and butter.
6. 66. Remove the meat, reduce the sauce if thin.
7. 77. Serve on the purée with reduced sauce and parsley.