Ox cheeks with glazed carrots and celery puree
easy
180 mins
180 mins
Ingredients
- 2 Carrots
- 1 big onion
- 7-10 Tbsp salt, black pepper
- 800 g Ox cheeks, parried
- 6 TABLESPOONS Oil
- 1 TABLESPOON Tomato paste
- 1 Bay leaf
- 10 Peppercorns
- 1/2 l dry red wine
- 2 l Vegetable broth
- 200 g Potatoes
- 600 g Celeriac
- 7-10 Tbsp juice of 1/2 lemon
- 100 ml Milk
- 50 g + 1 tablespoon cold butter
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Flour
- 1/2 Pot of flat parsley
Directions
- 1
Peel carrots and onion and cut into large pieces. Season meat with salt and pepper. Heat oil in a large frying pan. Brown the meat all around. Take it out. Sauté the prepared vegetables in hot frying oil. Sauté tomato paste in it. Add meat, bay leaf and peppercorns. Deglaze with wine and stock, bring to the boil. Stew everything for about 2 1/2 hours
- 2
Peel the potatoes and celery. Cut both into large cubes and cook in boiling salted water with lemon juice for about 20 minutes. Warm the milk in a pot. Melt 50 g butter in it. Drain potatoes and celery. Add milk-butter mixture and mash. Season puree with salt, pepper and nutmeg
- 3
Knead flour and 1 tablespoon cold butter. Remove meat from the roaster. Pour sauce through a sieve into a pot. Stir in flour butter. Season with salt and pepper. Cut meat into slices, removing as much fat as possible. Warm the slices of meat in the sauce. Wash parsley, shake dry and chop finely, except for a little to garnish. Arrange on plates with the puree. Sprinkle with parsley and garnish. Glazed carrots taste great with it
Nutrition Facts
690 kcal
17 g
40 g
41 g
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