Smoked ox cheek with cabbage

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 4

Equipment and preparation: You will need a barbecue and some charcoal.

By Aktar Islam
From Saturday Kitchen

Ingredients

For the smoke

  • 4 green cardamom pods
  • 4 black cardamom pods

For the ox cheeks

  • 1 tsp clarified butter
  • 4 ox cheeks (300g–400g/10½oz–14oz), trimmed and halved
  • 1 veal foot (ask your butcher to cut it into pieces)
  • 100ml/3½fl oz corn oil
  • 3 black cardamom pods
  • 1 stick cassia bark
  • 3 cassia leaves
  • 3 cloves
  • 1 tsp black peppercorns
  • 4 onions, roughly chopped
  • 1 tsp ground Kashmiri chilli
  • 2 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tbsp garlic and ginger paste
  • 1 tbsp tomato purée
  • 2 tomatoes, chopped
  • 2 large carrots, chopped
  • handful coriander stalks
  • salt and freshly ground black pepper

For the confit cabbage

  • pinch bicarbonate of soda
  • 1 savoy cabbage, green leaves only, separated
  • 1 hispi cabbage, leaves separated
  • iced water
  • 50g/1¾oz butter
  • 1 tsp nigella seeds
  • 3 shallots, thinly sliced into rings

To serve

  • 2 tbsp snipped fresh chives
  • ½ lemon, juice only
  • 3 tbsp olive oil
  • 1 head red chicory, leaves separated
  • pinch chat masala
  • salt and freshly ground black pepper
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