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For the braised ox cheek:

For the horseradish dumplings:

  1. For the braised ox cheek:

    • Preheat oven to 160c.
    • Peel the shallots keeping them whole.
    • Wash the carrots.
    • Cut the celery into 1cm pieces.
    • Trim ox cheeks to get rid of any unwanted sinew and then cut each cheek into quarters.
    • Dust cheeks in cornflour and season them with salt & pepper.
    • Pan fry the Ox cheeks in a little sunflower oil until coloured, remove from pan and leave to one side.
    • Lightly sauté off your carrots, new potatoes, celery, shallots and KNORR Professional Garlic Puree garlic until slightly coloured.
    • Place the water in a pan and bring up to the boil, then whisk in the KNORR Beef Jelly Bouillon and set to one side.
    • Add your stout to the vegetables & deglaze the pan, then add the beef bouillon, bay leaves, thyme and ox cheeks.
    • Bring to the boil, then cover tightly with foil and place in the oven for 4-6 hours or until the ox cheeks are soft and just falling apart when you touch them.
    • When cooked strain the sauce (do this very carefully as the cheeks and vegetables will be soft and you want them to stay whole).
    • Reduce the sauce by a third skimming off any fat, until it has slightly thickened.
    • Add the sauce back on to the ox cheeks and vegetables, then make dumplings.
  2. For the horseradish dumplings:

    • Add all ingredients together in a large bowl, adding small amounts of water until a firm and mouldable dough is formed.
    • Shape in 20 even balls, and place on the top of your casserole and cover.
    • Place back into the oven for a further 20-30 minutes, until the dumplings have steamed & cooked all the way through.
  3. To serve:

    • Get your 10 serving bowls and start plating up, start with 2 pieces of ox cheek, then a few potatoes, carrots and shallots.
    • Spoon over large amounts of the sauce, then top with 2 dumplings for each portions and garnish with some fresh parsley.
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