Preparation Time: 3 hours and 45 minutes
What you will need:
Braised Ox Tails and Cheeks:
3 ox cheeks
1.5kg ox tails
1 onion, chopped
2 large carrots, chopped
2 garlic cloves
2 tbsp of tomato purée
1 dash of brandy
750ml of red wine
1.25l of beef stock, or chicken stock if you prefer
1 tsp thyme
2 bay leaves
Salt and black pepper
2 tbsp paprika
Idiazabal Mashed Potatoes:
4 large Agria potatoes, or other good mashing potato
100g of butter
200g of Idiazabal cheese (grated)
4 egg yolks
Salt and black pepper
Trim any excess fat off the ox cheeks and cut each cheek into 10/12 small chunks. Mix together the ox cheeks and tails in a bowl and season with salt and pepper, then sear in a very hot pan. Remove and put to one side.
Preheat the oven to 160°C.
Add the chopped onions, carrots and garlic to the same pan over a moderate-low heat and sweat down in the residual fat until soft and lightly caramelised. Increase the heat and add the meat back to the pan along with the tomato purée. Mix together so that the ox cheeks and vegetables are coated in the purée and cook for 2–3 minutes. Deglaze the pan with the brandy, scraping the base of the pan to mix in all the caramelised meat and vegetables. Add the red wine, paprika, beef stock, thyme, bay leaves and anchovies, then bring everything to the boil.
Cover the pan with a lid and transfer to the oven to cook for 2 hours and 30 minutes. After this time check the meat to ensure the cheeks are very tender, but not falling apart. Return to the oven, turn off the heat and leave to sit for 30 minutes for the flavours to improve. When cool enough to handle just remove the bones from the ox tails and discard. While the meat is braising, make a start on the mashed potatoes.
Peel the potatoes, cut into quarters and cover with cold water in a large pan. Add a little sea salt, bring to the boil, then reduce the heat and simmer until they are well-cooked and mash-able (this should take around 20 mins).
Drain well and allow the potatoes to steam for 5 minutes. Pass the potatoes through a fine drum sieve (or use a potato ricer or masher if a less fine-textured mash is desired), then beat in the butter, the egg yolks and half the grated cheese. Season to taste and transfer to a piping bag.
Pipe the mash on top of the pie filling. Flatten it out with the back of a spatula and make some rigged pattern with a fork. Sprinkle on top the other half of Idiazabal cheese and bake in the oven at 190°C for 30 minutes, or until the filling is piping hot and the cheese is golden brown and crispy. Finish with a drizzle of good olive oil and sprinkle some smoked paprika on top.
Wine match: Beronia Rioja Gran Reserva
A smooth, velvety wine which fills the mouth with complex flavours of black fruit, figs and well integrated sweet spice.
Recipe from Mimo Borough Market
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