Ox cheeks in red wine
this post was written in partnership with Lurpak
Yesterday, I received a mystery box containing Lurpak cooking liquid, part of their new Cook’s Range, their latest products target ambitious home cooks and foodies alike. This particular product is a blend of rapeseed oil (74%) and butter (23%) and salt and milk. It’s a viscous, light butter coloured appearance, the addition of oil stops the butter from burning in the cooking process.
Lurpak mystery box
After weeks of slow cooking, I decided to try out the new Lurpak cooking liquid using another cooking method, the pressure cooker. It’s been a while since I put it into good use. Sometimes when you are in a hurry or have last minute gathering, the pressure cooker is instant salvation! In Brazil, every household has a pressure cooker, we usually use to cook beans and large pieces of meat. A pressure cooker is a cooking pot in which foods are cooked at temperatures above the boiling point (100 degrees Celsius ) of water at ambient pressure , thus allowing a reduced cooking time. They are fitted with airtight lids that seal the inside and exhaust valves for steam and enable the safe use . Normally there is a valve for pressure control and safety valve, which breaks down below the maximum pressure that the pas supports.It can be used as sterilizer , since the high temperature undoubtedly exceeds 100C. A pot in a normal state , with valve and rubber cap in perfect condition, can reach 120C , this way generating a much safer sterilization.
Operation of the pressure cooker : When closing the pan , it already contains a quantity of air that is equal to the atmospheric pressure. Seen in it a rubber that seals the pan to keep warm, the water vapor increase and its escape is prevented . The pressure of the trapped air is added to the vapor , so that the internal pressure becomes even greater. With a high pressure, the liquid takes longer to boil and cooks food faster.
Ox cheeks in red wine recipe
the pressure cooker method – wheat-free and gluten-free
Yield: 4 generous portions
Prep time: 20 minutes
Cooking time : 40 minutes on pressure cooker, 5 hours in the oven
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| Mise en place |
Ingredients:
Ox Cheeks
800 g Ox cheeks, cut in 8 large cubes
50ml of Lurpak cooking liquid
3 bay leaves
150ml of water
200ml of passata
250ml of red wine
200ml of beef stock
1 large leek, (300g) sliced
2 medium carrots, (140g) sliced
1 large red onion, roughly chopped
3 cloves of garlic , roughly chopped
2 medium ripped fresh tomatoes, ( approx 230g) chopped
1 handful of fennel tops, it gives great
taste to the meat
and finally, salt and pepper to taste
method:
In a pressure cooker in medium heat, add 50ml of Lurpak cooking liquid and seal the meat. I used a shallow pan to make easy to show the cooking process to the readers.
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| easy to use and golden results |
2)
Add the sealed meat and the other ingredients to the pressure cooker Close the pressure cooker according to the manual, once is hissing and cook the meat for 40
minutes. Add salt & pepper to taste at the end of cooking time
TIP:
1)If you don’t have a pressure cooker, use a heavy ovenproof pan or casserole and cook the meat in medium heat (about 150C for electric fan oven and 120C on gas mark 2) for 4 hours, preferably 5 hours. Until the meat is tender and easy falling apart .
2)This dish can be cooked in advance, making a perfect centre stage for a celebration meal.
3)It can be frozen once completely cold, in a sealed bags and defrost completely before re-heating.
Serving suggestion: white boiled rice.
The perfect white rice, the Brazilian way:
Yield: 4 servings
Cooking time: approx 15 minutes,
dependent on the type of rice used.
Ingredients
1 & ½ cups of white rice, I like Basmati
2 and a splash, cups of water, I use hot water to speed up the process
1 generous tablespoon of Lurpak cooking liquid, approx 25ml
1 garlic glove, chopped
½ of white onion, finely chopped
salt to taste
Method:
1) saute garlic and onion in Lurpak cooking liquid.
2)add the rice and lightly fry for about 30 seconds
3) add boiling water and salt
4) lower the heat and cook until the water has almost evaporated (10-15 minutes)
5)cover the pan and wait about 20 minutes before serving
disclosure: the Lurpak mystery box was sent to me free of charge to test the new product and I was paid to test and write a recipe using the Lurpak Cook’s Range, Cooking Liquid. All views are my own based on my cooking experience.
I like the look of this dish, very earthy and appetizing. Ox cheeks is having a revival I've seen some recipes flying around the net. Nice!