Ox Cheek And Crispy Tongue
- 2 carrots (diced)
- 2 onions (diced)
- oil (drizzle of)
- 2 ox cheeks
- 1 sprig thyme
- 1 bay leaf
- 200ml red wine
- 1 ox tongue
Joe Simpson’s Beef Fillet
- 500g butter
- 2 x 340g pieces top quality beef fillet
- salt and pepper
Roast Bone Marrow
- 2 x 12cm pieces bone marrow (split lengthways)
- salt and pepper
- 2 slices white bread (made into breadcrumbs)
- 50g parsley (chopped)
For The Ox Cheek And Crispy Tongue (Prepare ahead)
Preheat the oven to 150ºC (fan). Sauté the carrots and onions in the oil in a large pan until soft and lightly golden. Remove the vegetables, heat a little more oil and seal the ox cheeks on all sides. Return the vegetables to the pan, add the herbs and deglaze with the red wine. Place the tongue in the pan and cover with water. Cook in the oven for 3-4 hours until soft then leave to cool. Remove the meat from the cooking liquid, then strain the liquid into a clean pan and reduce to a sauce consistency. Peel the tongue and cut into large dice. Cut the ox cheek into 4 equal portions. Pan fry the tongue until crispy. Heat the cheek up in the sauce.
For the Beef Fillet
Melt the butter in a deep pan big enough to hold the beef. Heat to 55ºC holding it at that temperature. Cook the beef for 45 minutes. Heat a cast iron frying pan until hot. Seal the fillet on all sides then leave to rest for 5-7 minutes.
Ask your butcher to trim the beef fillet for you. We have used our quality butcher Joe Simpson for over 25 years; he has his own animals and his own abattoir.
For The Roast Bone Marrow
Preheat the oven to 180º°C (fan). Season the bone marrow and roast in the oven for 12 minutes until soft. Combine the breadcrumbs and parsley, then top the bone marrow with the mix. Cook for a further 2 minutes.
roast potatoes and baby vegetables