Braised ox cheeks with fennel salad & hollondaise sauce

3h 15m
- Preparation 40 min
- Cooking 2h 35m

Recipe for WMF Aromatic cookware

Ingredients

4 People

For the Ox Cheeks:
1 kg Ox cheeks
Salt
1 bunch Soup vegetables (without leeks)
2 Onions
5 Garlic
Some oil
2 tbsp. Flour
500 ml Red wine
200 ml Port wine
1 bunch Bouquet garni
500 ml Beef stock
50 ml Water
1 tsp. Fresh Kampot pepper
For the Fennel Salad:
2 Fennel
Some salted water
200 g Sugar snap peas
1 Lemon
Olive oil as needed
Salt & pepper
For the Herb Paste:
1 bunch Frankfurt green herbs
50 ml Neutral oil
For the Hollandaise:
115 g Butter
2 Egg yolks
1 Egg
50 ml White wine
1 Lemon
Salt & pepper

Preparation

Step 1

OUR WMF TIP IN ADVANCE: Braising meat in the Fusiontec Aromatic pot is ideal because the special alloy ensures even heat distribution and retention, while the lid with condensation knobs keeps moisture and aromas in the pot. This way, the meat cooks gently and retains its juiciness during the cooking process.

Step 2

For the Ox Cheeks: Begin by cutting the ox cheeks into pieces about 10x10 cm and season with salt. Clean, peel, and roughly chop the soup vegetables (without leeks), onions, and garlic.

kg Ox cheeks

Salt

bunch Soup vegetables (without leeks)

Onions

Garlic

Step 3

Sear the ox cheeks vigorously in the pot with some oil, then remove from the pot. In the same pot, sauté the vegetables, dust with flour, and continue to roast a little further. Deglaze the vegetables with wine and port wine and let it cook down completely until slightly caramelized.

Some oil

tbsp. Flour

ml Red wine

ml Port wine

Step 4

Now add the meat and the bouquet garni spice mixture to the pot and fill with beef stock and water. Cover with a lid and braise for about 2 hours.

bunch Bouquet garni

ml Beef stock

ml Water

Step 5

When the meat is tender, remove the pieces from the pot. Strain the sauce from the pot through a sieve into a bowl, return the sauce to the pot, and reduce to the desired consistency. Then season the sauce with salt and Kampot pepper and return the meat to the sauce to keep warm.

tsp. Fresh Kampot pepper

Step 6

For the Fennel Salad: Thinly slice the fennel and let it sit in cold, salted water for 15 minutes. Blanch the sugar snap peas and then marinate them together with the fennel, lemon juice, olive oil, salt, and pepper.

Fennel

Some salted water

g Sugar snap peas

Lemon

Olive oil as needed

Salt & pepper

Step 7

For the Herb Paste: Blanch the herbs, shock them in an ice bath, and pat them thoroughly dry. Then process them into a paste with oil in a blender.

bunch Frankfurt green herbs

ml Neutral oil

Step 8

For the Hollandaise: Melt the butter in a pot. Whisk the egg yolks and the egg together and place them in a heat-resistant bowl with the white wine. Then, over a water bath, beat until the mixture becomes light and slightly thickens. Slowly pour the hot, melted butter into the egg mixture while continuously whisking. Continue whisking until a smooth, emulsified Sauce forms.

g Butter

Egg yolks

Egg

ml White wine

Step 9

Once all the butter is incorporated and the sauce has thickened, remove from heat. Season the hollandaise sauce with lemon juice, salt, and pepper. Mix the herb paste into one half of the sauce to create two different sauces.

Lemon

Salt & pepper

Step 10

WMF TIP: For pouring the egg mixture, start with a few drops and gradually increase to a thin, steady stream.

Step 11

For the Garnish: Finally, coat the ox cheeks in the dark sauce and plate them with the fennel salad and the two sauces.