Ox cheeks braised in red wine with creamy mash, sautéed tongue and asparagus

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 tbsp vegetable oil
  • 2 ox cheeks, trimmed
  • 1 onion, evenly diced
  • 2 carrots, evenly diced
  • 4 sticks celery, evenly diced
  • 2 tbsp tomato purée
  • 1 x 750ml bottle red wine
  • 2 garlic bulbs, halved
  • 2 bay leaves
  • small bunch fresh thyme
  • 2 star anise
  • 3–4 cloves
  • 500ml/18fl oz dark chicken or veal stock
  • 1 bunch watercress
  • 2 tbsp light olive oil, plus more if needed
  • 10g/⅓oz butter
  • 4 asparagus spears, stalks roughly chopped, tips still intact
  • 1 braised ox tongue, diced
  • 10g/⅓oz butter
  • splash Madeira
  • salt and freshly ground black pepper

To serve

  • mashed potato, made very soft with loads of butter and double cream.
  • micro watercress, to garnish
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