English
EUR
All Pages
All Pages
News
Blog
Recipes
Products

Ox cheek with curried swede and fried gingerbread dumplings

11 June 2021 / Team Cuisine /
Difficulty
Preparation time
2 Hours
Cooking time
24 Hours

Instruction

1
Add the oil to the pan and sear evenly on all sides. Remove from the pan and place to one side.
2
Add the onions and tomatoes to the hot pan and mix together. Stir through the tomato puree and deglaze with half of the red wine and all of the port wine. Add the bay leaves and garlic and leave everything to simmer for 2 to 3 minutes.
3
Vacuum seal the ox cheeks with some liquid from the pan, ensuring that the seal is as tight as possible. Preheat the water bath to 65 degrees and cook the ox cheeks for 24 hours.
4
For the dumplings, cut the bread into cubes. Briefly sauté the onions and parsley in a pan with oil. Bring the milk to the boil.
5
Finely chop the onions and parsley and mix with the milk and the bread. Season with salt, pepper, nutmeg and gingerbread spice and leave everything to infuse for 15 minutes. Then mix in the eggs. Roll the dumpling mixture into sausage-shaped dumplings. Wrap in a layer of cling film followed by a layer of aluminium foil. Bring a suitably sized pot of water to the boil and add the dumplingsLeave to simmer gently for approximately 20 to 30 minutes before carefully removing them from the pan. Remove the foil and cling film and cut each dumpling into 2 to 3 cm thick slices. Heat the oil and butter in a pan. Fry the dumpling slices on both sides until golden brown.
6
Peel and dice the swede. Peel and dice the swede. Add the sugar and vinegar and caramelize briefly.
7
Next, add the vegetable stock. Add the lemongrass, curry powder and bay leaf and leave to simmer for approximately 30 minutes. Finally, add the coconut milk and season with coriander leaves. If the swede ragout is too thin, add a small amount of cornflour to thicken.
8
Strain the stewing liquid from the ox cheeks. Bring to the boil with the other half of the red wine and reduce slightly
9
Add the cooked ox cheeks with the juice from the bag. Leave everything to simmer for approximately 1 hour. Taste and season with salt and pepper if necessary. If necessary, bind the sauce slightly. Arrange on a plate and serve.;

Recipe notes

Ask your butcher to portion the ox cheeks.

Choose your Team Cuisine

Sous-Vide Starter Set

The sous vide starter set includes all necessary pieces to start your sous vide cooking adventure. Perfect for all cooking enthusiasts, BBQ fans, and those wanting to try a new style of cooking.

0,00

Bluetooth Grill Thermometer

The Bluetooth grill thermometer is great for BBQs, smokers, and ovens to monitor and maintain desired cooking temperatures using TEAM CUISINE’s free smartphone app.

0,00

Sous-vide Insulation Balls

The insulation balls are reusable, energy efficient tools used to minimize evaporation during the sous vide cooking process. Included storage bags allow for compact storage. 250 pieces.

0,00
NEVER MISS AN UPDATE
bg-2

NEVER MISS AN UPDATE

Sign up here for new recipes and promotions for the latest TEAM CUISINE products!

    Your cart