Ox Cheek Cottage Pie With Celeriac Mash
Ox Cheeks are a deliciously tender cut of meat, making it perfect for a long and slow-cooked dish like Cottage Pie with seasonal celeriac mash.
- Prepare: 20 Minutes
- Cook: 4 Hours
- Serves 4
- 500g Organic Beef Ox Cheek
- 2 large shallots, finely diced
- 4 cloves garlic, minced
- 2 carrots, peeled and finely chopped
- 3 bay leaves
- 700ml hot beef stock / Organic Beef Broth
- 200ml red wine
- 1 tbsp plain flour
- 2 tbsp olive oil
- Salt/pepper
- 500g celeriac, peeled and cut into cubes
- 25g butter
- Preheat oven to 160°C/320°F/Gas Mark 3
- Remove any sinew from ox cheeks and pat dry with kitchen paper. Season well with sea salt and back pepper.
- Heat olive oil in a large casserole pot with a lid and brown the ox cheeks on all sides. Remove from the pot and set aside.
- Keep the casserole dish on the heat and add the chopped shallots, garlic, carrots and bay leaves. Keep stirring for around 5 minutes before adding the ox cheeks back to the pot.
- In a saucepan on a medium heat, add the red wine, bring toa simmer and allow to reduce by around two thirds. Add the flour and whisk well until there are no lumps.
- Add the hot beef stock to wine, mix well and then add the hot liquid to the casserole dish.
- Place casserole dish in oven, cover with lid and cook for around 4 hours till ox cheeks are tender and fall apart with a fork. Top up with beef stock if the mixture begins to dry out.
- To make mash, place celeriac into a pan, fill with salted water and boil for 15 minutes till tender.
- Mash with butter and season to taste.
- To assemble, place the slow cooked ox cheek mixture in a pie dish, top with the piped celeriac mash and cook in oven till the top is cripsy and golden.
