Serves 4
1 Marinate the ox cheek in red wine overnight,
then drain and reserve the wine.
2 Fry the cheek pieces in butter in a large
heavy-based saucepan with the eschalots, celery and garlic for 5
minutes, until well-browned. Add the sage, wine, stock and trotter,
reduce the heat to low, then simmer gently with the lid on for 3
hours, until the meat is fork tender.
3 Drain the braising liquid and reduce in a
saucepan over a high heat until thick and rich. Season with salt
and pepper.
4 Steam the potatoes until tender, then mash
with the cream and butter, then fold in the parsley and season with
salt and ground white pepper. Serve the cheeks on mash with a ladle
of sauce.
Ed Halmagyi is a well known Australian chef, presenter, food
writer and media personality.
This recipe first appeared in The Manly Daily.