Ox Cheek Pithivier Recipe - Great British Chefs

Ingredients

• 2 ox cheeks
• 1 pinch of fresh thyme, chopped
• 50g of salt
• 500ml of red wine
• 50g of celery, medium dice
• 50g of onion, medium dice
• 50g of carrots, medium dice
• 50g of leek, medium dice
• salt
• pepper
• 1000g of white cabbage, finely sliced
• 50g of sea salt, fine
• 50g of carrots, grated
• 10ml of olive oil
• 10g of sugar
• 300g of shallots
• 50ml of onion oil
• 2g of sea salt, fine
• 1g of thyme
• 1 pinch of black pepper
• 20g of unsalted butter
• 12 small baby carrots
• 500g of baby spinach leaves
• 30g of butter
• 500g of puff pastry
• 1 egg yolk, for egg wash
• 8g of baby turnip, washed, leaves on
• 1 handful of baby spinach leaves