Harwood meat week: Braised ox cheek recipe
A lonely fish, cruising forecast & meat week | The Ten
On the Monday, Jan. 27 episode of The Ten, Hanna Battah and Steve Noviello chat about creative solution aquarium workers came up with to help a lonely fish. Plus, Doug Shupe looks at how many Americans are expected to set sail out of Galveston this year, and Chef Taylor Kearney makes braised ox cheeks to celebrate Harwood Meat Week.
Ingredients:
- 8 oz Braised Ox Cheeks 2 ea
- 1.5 fl oz Cilantro Oil
- 2 ea Carrot Skewers
- 1 fl oz Ancho Glaze
- 3 Charred Spring Onion halves
- 1 tsp Ancho Powder
- 1 tsp Red Wine Vinegar Reduction
- 2 fl oz Bordelaise Noir
- Intensity Mix
- Micro Flowers
Directions:
1. Grill cheeks to warm throughout
2. Grill onions until well charred
3. Grill carrot skewers until well charred
4. Brush carrots to coat with Ancho Glaze
5. Spoon Cilantro Oil onto the top center of the plate
6. Splatter
7. Dust plate with Ancho Powder
8. Shingle the Braised Cheeks over the cilantro oil
9. Slowly pour Bordelaise over the cheeks
10. Place the carrot skewers leaning off the cheeks towards 6 pm V shape
11. Place onions around the carrots cut side out
12. Drop red wine vin reduction into the onions
13. Garnish with Intensity Mix & Micro Flowers