Braised ox cheeks with mashed potatoes and Brussels sprouts
Ox cheek meat is already a visually stunning treat in its own right. Its robust red hue is delicately marbled, and its flavour follows suit: intense and rich. Paired with turnip-potato mash and Brussels sprouts, it's a true feast!
For the ox cheek:
For the turnip-potato mash:
For the Brussels sprouts:
1 carrot – 100 g celeriac – 1 onion – 0.5 bulb garlic – 3 tbsp rapeseed oil – 1 tbsp tomato purée – 150 ml red wine – 80 ml Kikkoman Naturally Brewed Soy Sauce – 350 ml water
Wash and dry the carrots and celeriac and cut them into walnut-sized pieces. Peel the onion and garlic and chop both coarsely. Fry everything with rapeseed oil in a pan until golden brown. Add the tomato purée and fry briefly. Deglaze with red wine and reduce by half. Add Kikkoman Soy Sauce and water and simmer for about 10 minutes. Pour the stock through a sieve into a jug and discard the vegetables.
4 ox cheeks – 3 tbsp rapeseed oil
Preheat the oven to 180 °C top and bottom heat, and the roasting pan without the lid. Wash and dry the ox cheeks. Thinly trim off the silver skin and fat. Rub the ox cheeks with oil and bake them in the pan for about 10 minutes in the oven. Pour in the stock from step 1 and leave to braise, covered, for about 90 minutes.
500 g waxy potatoes – 400 g turnips – 100 ml milk – 80 ml olive oil – 4 pinch of salt – 1 pinch of sugar
Wash and dry the potatoes and turnips. Cut both into large cubes, place in a saucepan with cold water and boil until soft. Drain the water and mash with milk, olive oil, salt and sugar. If the purée is too dry, add a little more milk. Cover and keep warm.
300 g Brussels sprouts – 2 tbsp rapeseed oil – 2 tsp honey – 2 tbsp apple juice – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Wash and dry the Brussels sprouts. Cut out the stalk with a small knife and pluck off the outer leaves. Fry in a pan with oil. Deglaze with honey, apple juice and Kikkoman Soy Sauce. Remove from the heat.
Arrange the ox cheeks with the braising sauce, potato purée and Brussels sprouts and serve.
Recipe as PDF
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