A great combination of 60 Day Aged Ribeye Steak and braised Ox Cheek with buttery mash, baked carrot, kale and black pepper jus.
The ox cheek can be braised and the sauce made a few days in advance making this a great weekend supper with little stress!
Ribeye and Ox Cheek
For the Ox Cheek: 1 Large (Or 2 Small) Ox Cheek, 2 Shallots (Finely Chopped), 2 Garlic Cloves (Crushed), 2 Bay Leaves, 2 Thyme Sprigs, 200ml Red Wine, 300ml Beef Stock, Cracked Black Pepper
For the Baked Carrot: 4 Small Carrots (Scrubbed), 25ml Olive Oil, 25g Unsalted Butter, 1tsp Sugar, Sea Salt, Cracked White Pepper
To Finish: 75ml Port, Reserved Cooking Stock (From Ox Cheek), 2 10oz Rib Eye Steaks, Large Bag Kale (Washed), Sea Salt, Cracked Black Pepper, Mashed Potato (Enough for Four)
1) To cook the ox cheek – pre heat the oven to 150c. In a large casserole sauté the shallot and garlic in a little oil over a medium heat for 5 minutes. Turn up the heat and add the bay leaves and thyme. Deglaze the pot with the red wine and reduce by half. Add the beef stock and bring to a simmer before adding the ox cheek. Cover and transfer to the oven to cook for 4-6 hours until the ox cheek is very tender. When ready, remove from the oven and allow to cool in the stock. Remove the cheek (keeping the stock to one side) and cut into equal portions. Set aside or store in the fridge.
2) Prepare the baked carrots by wrapping in foil with the butter, olive oil, sugar and a little salt and pepper. Roast in the oven at 200c for around 45 minutes or until tender. Keep warm until ready to serve or store in the fridge and re-heat before serving.
3) Prepare the sauce by placing a saucepan over a high heat. Add the port and allow to reduce by half. Add around 200ml of the reserved cooking stock (strained) and bring to a simmer. Simmer until reduced by half (or to taste). Add a good amount of cracked black pepper to taste. Keep warm.
4) Meanwhile, season the steaks with sea salt and cracked black pepper and fry in a hot pan until cooked to your liking (ensure to rest for at least 10 minutes). Whilst the steaks are cooking, fry the kale in a little oil with a good amount of sea salt and black pepper in a large pan for around 15 minutes or until tender.
5) Re-heat the ox cheek in a hot oven and top with a little sauce. Serve the ox cheek with a few slices of the rib eye steak, the baked carrot, kale, a good amount of sauce and some buttery mashed potato.