Braised ox cheek with parsley mash | FOODWISE
This dish requires overnight marinating and long, slow cooking.
Ingredients
- 1.2kg ox cheek, trimmed
- 500ml red wine
- 150g unsalted butter
- 4 eschalots, diced finely
- 1 stick celery, diced
- 6 cloves garlic, sliced
- 1 bunch sage
- 1L beef stock
- 1 pig’s trotter, split and rinsed
- 600g potatoes
- 200ml cream
- ¼ bunch parsley, chopped
- salt and ground white pepper
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