Ox cheek braised in balsamico with thyme polenta and sautéed radicchio (Kolja Kleeberg)
easy
75 mins
75 mins
Ingredients
- 1.5 kg Ox cheeks
- 200 ml Red wine vinegar
- 500 ml Balsamico
- 1 l Water
- 4 large onions, peeled, echeloned
- 7-10 Tbsp Sugar, salt,
- 1 TEASPOON black peppercorns
- 10 Carnations
- 5 Juniper berries
- 3 Allspice seeds,
- 2 leaves fresh laurel
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Flour
- 7-10 Tbsp vegetable oil
- 300 ml Milk
- 300 ml Cream
- 100 g Bramata (coarse polenta semolina from the delicatessen trade)
- 1 collar Thyme
- 2 Lemons, untreated
- 50 ml Olive oil
- 7-10 Tbsp Sea salt from the mill
- 1 Radicchio heads
- 1 TABLESPOON Butter
- 7-10 Tbsp ½ Lime
- 5 piece(s) Amarettini
- 7-10 Tbsp Salt, sugar
Directions
- 1
Boil the vinegar together with the water, onions and spices, then let it cool down and pour it over the meat. Marinate for about two weeks
- 2
Remove the meat from the marinade, dry well, flour lightly and roast all around in a roaster. Fry the drained onions in the same pan and add the boiled marinade 2-3 times. Add the meat, add the rest of the marinade, cover and braise at 160 °C for 1.5 to 2 hours. Cut out the soft meat, reduce the sauce to the desired consistency and strain
- 3
Bring milk and cream to the boil with 10 sprigs of thyme. Salt it, let it stand and pass it through a fine sieve. Stir in the polenta semolina and let it swell for at least 30 minutes
- 4
Pluck the rest of the thyme and mix it with lemon zest and olive oil. Pour a tablespoon of each over the polenta
- 5
Remove the stalk from the radicchio, pluck it small and soak in warm water for about 1 hour. Brown the butter in a shallow saucepan, sauté the drained radicchio briefly in it, season to taste with salt, sugar and lime juice.
- 6
Briefly mix in the finely chopped Amarettini and serve immediately.
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