Ox Cheek Cottage Pie with Potato Mousse Recipe - Great British Chefs

Ingredients

• 2kg ox cheek, trimmed (roughly 5 ox cheeks)
• 4 carrots, peeled, roughly chopped
• 1 onion, peeled, roughly chopped
• 4 sticks of celery, peeled, roughly chopped
• 10 button mushrooms
• 10 juniper berries, crushed
• 20 white peppercorns, crushed
• 1 star anise
• red wine, to cover (1–2l)
• 150g of spelt flour
• 3l water, or veal stock (you might not need all of it)
• 500g of potatoes
• 250g of cream
• 60g of butter
• 375g of chicken stock
• 10g of salt
• 1.7g of xanthan gum
• 1 shallot
• 50g of flour
• salt
• pepper
• vegetable oil, for deep-frying
• 500g of kale
• 1 knob of butter
• freshly ground black pepper
• micro coriander shoots