For the Braised Ox Cheek:

For the Lyonnaise Onions:

For the Truffle Mayonnaise:

To Assemble:

  • Brioche bun 750 g
  • Little gem lettuce 80 g
  • Comte Cheese 100 g
  1. For the Braised Ox Cheek:

    • Preheat the oven to 150°C.
    • In a suitable frying pan heat the rapeseed oil and brown the ox cheek for 3-4 min. each side (this can be done in batches). Remove the ox cheeks and set aside and remove the oil from the pan.
    • Deglaze the pan with red wine and reduce by half.
    • In a suitable pan bring the water to the boil and whisk in the KNORR Professional Garlic Puree and KNORR Demi Glace. Cook for 3-4 min. until the sauce starts to thicken.
    • Add the reduced wine, thyme sprigs and sealed ox cheeks. Cover with a sheet of grease proof paper and a lid or foil to seal. Place in the oven for 3 ½ to 4 hours until the ox cheek is tender and falling apart.
    • Remove the ox cheek from the sauce and using two forks shred. Cover and set aside.
    • Reduce the braising liquid till thick and glossy, set aside and keep warm.
  2. For the Lyonnaise Onions:

    • Peel and slice the onions very thinly.
    • Heat the duck fat in a suitable pan and add the onions.
    • Cook gently for 15-20 min. until they are soft and caramelised.
    • Add the KNORR Professional Mixed Peppercorn Puree and cook for a further 5 min.
  3. For the Truffle Mayonnaise:

    • Mix the mayonnaise, truffle oil and chopped tarragon.

  4. To Assemble:

    • Mix half of the braising sauce to the shredded ox cheek, season with salt and heat thorougly.
    • Cut the Brioche into 20 slices and toast.
    • To arrange: spread the truffle mayo on both sides of the toasted brioche.
    • Place a leaf of baby gem on the base of the sandwich then add the pulled ox cheek, grated Comte cheese, Lyonnaise onions and top with the other slice of toasted brioche.
    • Serve with the remaining gravy in a side bowl or dipping pot with optional sweet potato fries.