Red Wine Braised Ox Cheek with Celeriac & Potato Purée

Roughly chop the celeriac, carrots, and onion.

Pat the ox cheeks dry and cut them into portion-sized pieces.

In a hot pot, sear the ox cheeks in fat until they develop a golden-brown crust on all sides.

Set the meat aside. Add the chopped vegetables and garlic to the pot. Add a splash of water to deglaze the pan and sauté until the vegetables have some color.

Return the seared meat to the pot and pour in the beef stock and red wine.

Add black peppercorns, bay leaves, and dried thyme. Cover and let it simmer on low heat for at least 3-5 hours until the meat is tender.

Once the meat is tender, carefully remove it from the pot. Strain the sauce through a sieve to remove the solids.

Reduce the sauce by simmering until about 3-4 dl remains. Thicken if desired, then season with salt, sherry vinegar, and finish by whisking in a knob of butter.

Peel and chop the celeriac and potatoes. Boil them in salted water until soft.

Warm the cream and milk. Press the cooked celeriac and potatoes through a ricer into the warm liquid and whisk until combined.

For an extra smooth purée, pass it through a fine-mesh sieve.

Season the purée with salt and stir in the butter until melted and fully incorporated.

Spoon the purée onto a plate, place a piece of the braised ox cheek on top, and drizzle generously with the red wine sauce.

Garnish with freshly chopped parsley and a grind of black pepper before serving.