Ox Cheek Cottage Pie with Potato Mousse Recipe
Richard Bainbridge pays homage to his mum with this cheffy cottage pie. Bainbridge updates the recipe using unctuous braised ox cheek instead of mince and a rich potato mousse instead of mashed...
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Cooking tools:
- Espuma gun
- Deep-fryer
- Blender
- Fine-mesh sieve
- Dutch oven
- Oven
- Stove
- Refrigerator
- Non-reactive bowl
- Baking sheet
- Skillet
- Saucepan
- Pan
- Baking dish
- Colander
- Aluminum foil
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Serving bowl
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
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