Ox Cheek Bourguignon, Yeasted Beef Fat Hollandaise

Paul Foster's Ox Cheek Bourguignon with Yeasted Beef Fat Hollandaise. Slow-braised ox cheeks cooked until tender in red wine and stock, with baby onions, mushrooms and bacon. Serve with seasonal greens and hollandaise made with beef fat and toasted yeast flakes.

Ingredients

2 whole ox cheeks
10/12 baby onions, peeled
2 cloves garlic, peeled and crushed
5 sprigs thyme
200g button mushrooms, stalks removed
150g piece dry cured streaky bacon
200g red wine
300g beef stock
300g veal stock
1 tbsp tomato puree
50g rendered beef fat
3 egg yolks
100g clarified butter
2 tbsp bearnaise reduction
¼ Lemon juice
Seasonal greens to serve
25g yeast flakes
20g butter
Salt and pepper
2 tbsp sunflower oil

Method

Print Recipe

Trim the outer sinew off the beef cheek and cut into 4 equal chunks, remove any outer skin from the bacon and cut into 1 inch squares
Heat the sunflower oil in a large straight sided saucepan that will fit in the oven, colour the beef cheeks all over and remove from the pan. Lay the bacon out evenly in the pan and colour all over on a medium heat then remove.
In the same pan colour the onions and the mushrooms over a gentle heat, then pick in the thyme leaves and grate the garlic cloves straight in.
Heat up the stocks in a separate pan
Turn up the heat slightly and pour in the red wine to deglaze to bottom of the pan and reduce by half
Add the hot stock and bring to the boil, add the cheeks and bacon back to the pan and cover with a lid or tightly fitted foil. Place into a preheated 140C oven for 2.5 – 3 hours.
Toast the yeast flakes in the butter until golden and drain
Whisk the eggs with the reduction over a pan of hot water until ribbon stage, take the bowl off and slowly whisk in the clarified butter, finish with the beef fat, lemon juice and yeast flakes
Check the beef at the 2.5 hour point by inserting a small sharp knife or skewer through the centre of the biggest pieces. If it glides straight though without resistance it is ready
Keep to onside until ready to serve, if the sauce is a little thin, remove the lid and cook on the stove top on a gentle simmer until reduced slightly
Serve the bourguignon in a warm bowl in the middle of the table with seasonal greens and the hollandaise on the side.

Ingredients

2 whole ox cheeks
10/12 baby onions, peeled
2 cloves garlic, peeled and crushed
5 sprigs thyme
200g button mushrooms, stalks removed
150g piece dry cured streaky bacon
200g red wine
300g beef stock
300g veal stock
1 tbsp tomato puree
50g rendered beef fat
3 egg yolks
100g clarified butter
2 tbsp bearnaise reduction
¼ Lemon juice
Seasonal greens to serve
25g yeast flakes
20g butter
Salt and pepper
2 tbsp sunflower oil

Method

Trim the outer sinew off the beef cheek and cut into 4 equal chunks, remove any outer skin from the bacon and cut into 1 inch squares
Heat the sunflower oil in a large straight sided saucepan that will fit in the oven, colour the beef cheeks all over and remove from the pan. Lay the bacon out evenly in the pan and colour all over on a medium heat then remove.
In the same pan colour the onions and the mushrooms over a gentle heat, then pick in the thyme leaves and grate the garlic cloves straight in.
Heat up the stocks in a separate pan
Turn up the heat slightly and pour in the red wine to deglaze to bottom of the pan and reduce by half
Add the hot stock and bring to the boil, add the cheeks and bacon back to the pan and cover with a lid or tightly fitted foil. Place into a preheated 140C oven for 2.5 – 3 hours.
Toast the yeast flakes in the butter until golden and drain
Whisk the eggs with the reduction over a pan of hot water until ribbon stage, take the bowl off and slowly whisk in the clarified butter, finish with the beef fat, lemon juice and yeast flakes
Check the beef at the 2.5 hour point by inserting a small sharp knife or skewer through the centre of the biggest pieces. If it glides straight though without resistance it is ready
Keep to onside until ready to serve, if the sauce is a little thin, remove the lid and cook on the stove top on a gentle simmer until reduced slightly
Serve the bourguignon in a warm bowl in the middle of the table with seasonal greens and the hollandaise on the side.