Braised Ox Cheek is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic method for preparing an ox cheek by braising that is served in a glaze made from the cooking liquid. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Ox Cheek.
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This is a classic recipe for a Victorian version of Braised Ox Cheek that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 395.—BRAIZED OX-CHEEK.
Braise and press an ox-cheek as directed in No. 143; then cut it into oblong pieces measuring about two and half inches long by one inch and a half wide, trim away the corners and asperities so as to shape them neatly, and place them in order in a saucepan, with some of the stock they have been braized in, and which has been clarified, and boiled down to the consistency of half-glaze; use the remainder of this half-glaze either as a sauce for the entrée, or else let it be incorporated with the sauce intended for the dish, such as piquante, poivrade, tomata, Financière, &c. The pieces of ox-cheek, when hot, are to be dished up similarly to cutlets, the centre garnished with one of the variety of dressed vegetables recommended to be served with ox-tongues ; the sauce poured over and round the scollops, and served either as a remove dish or an entrée, as may best suit convenience.
Modern Redaction
Ingredients:
1 ox-cheek, braised as for Ox-cheek Soup (reserve the braising liquid)
Method:
Cook the ox-cheek as for the Ox-cheek Soup. When done, remove the meat from the pan and place on a dish then place in an oven to keep warm. Strain the pan juices into a bowl, skim off any fat from the surface then pour into a clean pan and whisk in the egg whites and the egg shells. Bring to a boil, cook for 5 minutes to clarify then pour through a fine-meshed sieve lined with muslin or cheesecloth. Pour the liquid into a clean pan then bring to a boil and reduce to a half-glaze.
Remove the ox cheek from the oven and trim the meat into pieces about 6cm long and 12mm wide, Trim these pieces neatly then arrange in a saucepan and pour over about half the glaze you made above. (Use the remaining half-glaze as the basis for piquante, poivrade, tomato or Financière sauce to accompany the dish.)
Allow the pieces of ox cheek to heat through then arrange in a serving dish and garnish with vegetables. Serve immediately, accompanied by your choice of sauce.
