Ingredients

Ingredients For the ox cheeks

• 4 ox cheeks

• 750ml/1 pint 7fl oz port

• 3 litres/5 pints 5fl oz red wine

• 2 carrots, finely chopped

• 2 onions, finely chopped

• 2 stalks celery, finely chopped

• 1 tsp black peppercorns

• sprig fresh thyme

• 1 bay leaf

• sprig fresh rosemary

• dash olive oil

• 2 litres/3 pints 10fl oz veal or beef stock

• 2 litres/3 pints 10fl oz chicken stock

For the smoked potato purée

• 2 handfuls oak wood chips

• 1 litre/1 pint 15fl oz milk

• 1kg/2lb 3¼oz ratte potatoes

• 250g/8¾oz unsalted butter

• salt and freshly ground black pepper

• 1 tbsp hickory essence (available in some supermarkets and online)

For the Dexter beef fillet

• 600g/1lb 5oz Dexter beef fillet (or other good quality rare breed beef fillet), trimmed, wrapped tightly in cling film to form a sausage shape

• 55g/2oz butter

• 4 baby artichokes, blanched

• 100g/3½oz brioche breadcrumbs

• 4 slices beef marrow, soaked in water overnight, drained well

• small bunch fresh flatleaf parsley, chopped

Description

Recipe Uses 4 Ox Cheeks, 750ml/1 Pint 7fl Oz Port, 3 Litres/5 Pints 5fl Oz Red Wine, 2 Carrots, Finely Chopped, 2 Onions, Finely Chopped, 2 Stalks...

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