CookEat Recipe
Ox Cheek Anglaise
Ox-cheek soup made with veal shin, marrowbone and raw ham, strained over browned diced vegetables and finished with pressed cheek, wine and sherry.
Method
Steps
Step 1
Have one whole raw boneless ox cheek prepared by a butcher for cooking, with inedible membrane removed. Keep it, the raw veal shin and uncooked cook-before-eating ham refrigerated. Thaw the marrowbone in the refrigerator if frozen, retaining both matching halves of the one bone. Soak the cheek in cold water in the refrigerator for one hour, drain, and gently rinse it without splashing. Wash the vegetables and herbs, and keep raw-meat utensils separate from the clean equipment for cooked food.
Step 2
Put the drained cheek, pound of raw veal shin, both halves of the marrowbone and two ounces of raw ham into a soup pot large enough to hold them with all five quarts of water. Add the two teaspoons of salt and the five quarts of water. Bring slowly to a boil and skim the surface.
Step 3
Quarter one carrot and one white turnip. Add them with one celery stalk, the white onion studded with both cloves, six black peppercorns, small parsley branch, thyme sprig, bay leaf, sage sprig, marjoram blade, mace blade and teaspoon of ground allspice. Cover and boil gently for about one hour, continuing as needed until a fork or skewer enters the cheek with little resistance while it remains in one piece. Before lifting it, check that the cheek, veal and ham have each reached at least 63°C and keep them at or above that temperature for at least three minutes.
Step 4
Before lifting the cooked cheek, preheat an oven to 200°F. Prepare two clean, flat, food-contact oven-safe metal pressing plates in a covered oven-safe pan, with a stable six-pound oven-safe load. The plates, load and pan must fit securely without sliding or toppling and allow a food thermometer to read the cheek itself. Prewarm the metal pressing surfaces.
Step 5
Promptly lift the tender cheek into the hot pressing arrangement, place it between the two plates, apply the six-pound load and cover the pan. Hold it in the 200°F oven, monitoring the cheek itself and keeping it at least 140°F throughout pressing. Keep that condition through the vegetable cooking, straining and assembly, until the cheek is cut and returned to the soup. Meanwhile add the gill of white wine to the same reserved broth and let it boil slowly for two hours longer.
Step 6
Cut the remaining medium carrot, remaining white turnip and remaining celery stalk into small square pieces. Put them in a second saucepan with the ounce of butter and brown over the heat for about fifteen minutes, stirring frequently, while the cheek remains hot under the press.
Step 7
Strain all the recovered broth through clean damp food-grade cheesecloth into the saucepan of browned vegetables. Remove the bone and strained veal, ham, extraction vegetables and aromatics. Add the two tablespoons of tomato ketchup, tablespoon of Worcestershire sauce and quarter gill of sherry. Keep the cheek hot under the press during this work.
Step 8
Using clean utensils and protecting your hands from the hot equipment, cut the still-hot cheek into half-inch-square pieces and return them to the same soup. Bring the soup back to a boil and boil gently for about fifteen minutes. Skim the fat from the surface, pour into a clean warm soup tureen and serve immediately.
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