Ochsenbäckchen
Tenderly braised ox cheeks in Burgundy sauce, served with poppy seed parsnips and fresh gremolata – a classic Sunday dish with depth and a fresh kick.
Ingredients · Servings 4 people
- 5 shallots, finely sliced
- 80 g celeriac
- 80 g carrots
- 100g small, brown mushrooms
- 1 leek
- 1 kg trimmed ox cheeks (have the butcher provide the trimmings, or alternatively, trim 2 kg of ox cheeks yourself)
- sea salt
- freshly ground black pepper
- 3-4 tablespoons clarified butter
- 1 tbsp tomato paste
- 1 Lorbeerblatt
- 1 tsp caraway seeds
- 1 tsp white peppercorns
- 5 juniper berries
- 2 tablespoons brown sugar
- 800 ml Burgunder
- 800 ml beef stock
- possibly a little cold butter to bind it.
- 1 bunch of flat-leaf parsley
- 5 tablespoons olive oil
- 1 tbsp roasted sunflower seeds
- 1 tablespoon of salt and grated zest of 1/2 organic lemon
- sea salt
- 600 g Parsnips
- 2 tbsp olive oil
- 1. Butter
- Salt
- freshly ground black pepper
- 1 tbsp poppy seeds
Method · 5 h 30 min
- Peel the shallots and slice them into thin rings. Peel the celery and carrots and dice them. Clean the mushrooms and quarter them. Clean the leek, slice the white part into thin rings, and use the rest for something else.
- Halve the ox cheeks and season with salt and pepper. In a hot pot, sear the cheeks on all sides in clarified butter, remove and set aside.
- Sauté the trimmings over high heat, stirring constantly. Add the shallots, and after a short time, add the celery and carrots. Continue to sauté until nicely browned. Briefly sauté the mushrooms and leeks, then after about 3 minutes, add the tomato paste and spices to the pot. Sauté vigorously, caramelize with the brown sugar, and deglaze with the Burgundy wine.
- Preheat the oven to 100 degrees Celsius. Reduce the wine until only a small amount remains. Add the meat and beef stock. Cover and cook in the oven at 100 degrees Celsius for 3-4 hours. Then remove the cheeks and strain the sauce through a fine sieve.
- Reduce the sauce to the desired consistency, season to taste, or thicken slightly with a little cold butter. Serve the sliced oxtail cheeks in the warm sauce.
- Remove the stems from the parsley and chop finely. Mix with the remaining ingredients and season with salt.
- Peel the parsnips and cut them into lengthwise strips.
- Heat olive oil and butter in a pan, then sauté the parsnips over medium heat for about 4 minutes. Preheat the oven to 170 degrees Celsius.
- Leave the parsnips in the oven for another 8 minutes, then remove them, season with salt and pepper, and sprinkle with poppy seeds.
- Arrange the cheeks in four deep, preheated plates with plenty of sauce. Add the still-hot parsnips and spoon the gremolata over the dish.
Ochsenbäckchen
- 80 g
celeriac
- 80 g
carrots
- 100 g
Porree
- 1 kg
Cleaned ox cheeks (have the butcher provide the trimmings, or alternatively clean 2 kg of ox cheeks yourself)
Tomato paste
1 TL
2 THE
- 800 ml
Burgundy
- 800 ml
Beef stock
1 Bund
1 THE
parsnips
- 600 g
Ochsenbäckchen
Reduce the sauce to the desired consistency, season to taste, or thicken slightly with a little cold butter.
Serve the sliced ox cheeks in the warm sauce.
