How To Make: Scallops with Braised Ox Cheek

Ingredients

• 1 Ox cheek (ask your butcher for it to be trimmed and tied)
• 500 ml Stout or Guinness
• 1 clove of Garlic (peeled and crushed)
• 3 sprigs of Thyme
• 1 Bay leaf
• Vegetable oil, for frying
• 20 grams Butter
• 1 Onion (peeled and roughly chopped)
• 1 Carrot (peeled and roughly chopped)
• 1 head of Celery (roughly chopped)
• 1/2 Leek (roughly chopped)
• 50 grams Plain flour to lightly flour the meat
• 10 grams Tomato puree
• 1 litre Veal stock
• Salt and freshly ground black pepper (to taste)
• 24 Scallops
• 20 grams Butter to finish
• Salt and freshly ground black pepper, to season
• 250 grams Carrots (peeled and chopped)
• 40 ml Chicken stock
• 15 ml Whipping cream
• 25 grams Dijon mustard
• 1/2 tsp Wholegrain mustard
• 50 ml Rapeseed oil
• 10 grams Chopped sage
• 30 grams Hazelnuts (toasted and chopped)
• Baby watercress