Crispy Ox Cheek, Anchovy Mayo Recipe
Make Crispy Ox Cheek, Anchovy Mayo Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Braised ox cheeks
Crunchy finish
Anchovy mayonnaise & garnish
Method
Braised ox cheeks
- 1
Prepare and brown
Pat the ox cheeks dry and season thoroughly with 2 tsp sea salt and 1 tsp black pepper. Lightly dust the cheeks with 3 tbs plain flour, shaking off excess. Heat 3 tbs olive oil and 20 g butter in a heavy-based ovenproof pot over medium-high heat. When shimmering, sear the cheeks for 3–4 minutes per side until deeply browned. Work in batches if needed. Remove cheeks and set aside.
- 2
Sweat aromatics
Reduce heat to medium. Add the chopped carrot, celery and onion to the same pot and sweat for 6–8 minutes until softened and beginning to brown, scraping up any fond. Add 4 crushed garlic cloves and 2 tbs tomato paste; cook 1–2 minutes until fragrant and the paste darkens.
- 3
Deglaze and braise
Pour in 300 ml red wine to deglaze, scraping the base to release browned bits. Boil for 3–4 minutes to reduce slightly. Return the cheeks to the pot and add 800 ml beef stock so the meat is mostly submerged. Add 2 bay leaves, 3 sprigs thyme and 1 sprig rosemary. Bring to a simmer, cover, then transfer to a preheated oven at 150°C (300°F). Braise for 3 to 3½ hours, or until the cheeks are fork-tender and easily shredded.
- 4
Cool and reserve
When cooked, remove cheeks from braising liquid and let cool slightly. Strain and reserve braising liquid for another use or to thin sauce. Once cool enough to handle, shred the cheeks into large chunks, discarding any excess fat, sinew or bones. Chill shredded cheeks in the refrigerator for at least 1 hour (this firms the meat and helps it crisp better).
Crunchy finish
- 5
Prepare batter
In a bowl whisk together 1 cup plain flour, 0.5 cup cornstarch and 0.5 tsp baking powder with 1 tsp fine sea salt. Slowly whisk in 180 ml cold sparkling water until you have a smooth, slightly thick batter—adjust with a little more water if too stiff. Keep batter cold in the fridge while heating oil.
- 6
Heat oil
Pour about 1 litre neutral oil into a deep frying pot and heat to 180°C (350°F). Use a thermometer for accuracy; if you don’t have one, test with a small drop of batter — it should sizzle and rise immediately.
- 7
Coat and fry
Working with chilled shredded ox cheek, toss small handfuls (bite-sized pieces, about 15–25 g each) briefly in a little plain flour (from the 1 cup) to dry the surface, then dip into the cold batter to fully coat. Shake off excess and carefully lower into the hot oil in small batches so temperature remains steady. Fry for 2–3 minutes until golden and very crisp. Remove to a wire rack set over a tray and season immediately with a pinch of fine sea salt. Repeat until all meat is crisped.
- 8
Double-fry (optional, for extra crispiness)
For an extra-crispy finish, fry pieces once at 160°C (320°F) for 2 minutes, rest 2–3 minutes, then return to 180°C (350°F) for 1 minute to finish.
Anchovy mayonnaise & assembly
- 9
Make anchovy mayonnaise
In a bowl whisk together 2 room-temperature egg yolks, 1 tsp Dijon mustard and 1 tsp white wine vinegar (or lemon juice) until smooth. Whisking constantly, slowly drizzle in 100 ml extra-virgin olive oil in a thin steady stream to emulsify. If the mayo becomes too thick, loosen with up to 20 ml neutral oil. Stir in 4 finely chopped anchovy fillets, 0.5 tsp black pepper and 1 tsp lemon zest. Taste and adjust salt only sparingly (anchovies are salty). Fold in 2 tbsp finely chopped fresh parsley.
- 10
Plate and garnish
Spoon a generous dollop of anchovy mayonnaise onto each serving plate or place in a small bowl for dipping. Arrange the hot crispy ox cheek pieces on top or alongside the mayo. Scatter microgreens or watercress over the top and finish with a light sprinkle of extra chopped parsley and a final grind of black pepper. Serve immediately while the cheek is hot and crisp with the cool, salty mayo.
