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The online cookbook for entertaining and gourmet recipes. |
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Braised Ox Cheek with Mushroom Ragout
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Recipe serves:
4
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A Little Background
Ox cheek, I can see you scrunching up your nose in disgust as you read that, but trust me once you’ve tried it you’ll be wondering why you haven’t been eating it all along and why you can’t get it everywhere. Or maybe you are already familiar with ox cheeks and are here to get another recipe for this fabulous ingredient.
This recipe, as most great classic dishes, was probably created out of sheer economic necessity. Necessity of peasants who could not afford to be wasteful with any part of the animal and had to ensure that everything went to some sort of use. With these humble beginnings, I find it rather interesting to note that dishes like this are now only found on the menus of the world’s finest restaurants, but I suppose if they are to be re-introduced into society what better place to start than at the top.
You don’t need much in the way of culinary skills to make this dish, but what you do need is patience, patience to allow the oven do all the work as the lovely meat braises away in those flavoursome juices. Braising is another classic technique that I am glad to see making a comeback, and not only in fine restaurants but in the mainstream as well. Believe it or not, there is an entire movement out there to bring about awareness and enthusiasm for food cooked slowly. Anyhow on with the recipe.
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