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Grilled Cheese Sandwich with Ox Cheek & Pickled Fennel
Ingredients
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- SANDWICH
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- 4 slices of sourdough bread
- 100g Braised Ox Cheek
- Pickled Fennel
- Sliced Taleggio cheese, cut to the same size as your bread
- 50g unsalted butter
- 2 tablespoons Hollandaise
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- BRAISED OX CHEEK
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- Olive oil
- 2 ox cheeks, trimmed
- 1 onion, cut into 2cm pieces
- 1 carrot, cut into 2cm pieces
- 1 stick of celery, cut into 2cm pieces
- 2 garlic cloves, crushed
- 1 glass of red wine
- 400ml Chicken Stock
- 1 bay leaf
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
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- PICKLED FENNEL
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- 1 head of fennel
- 200ml white wine vinegar
- 100ml water
- 80g caster sugar
- 10g salt
- a pinch of coriander seeds
- a pinch of black peppercorns
- 1 bay leaf
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Directions
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- SANDWICH
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- Divide the ox cheek between 2 slices of bread, top each with slices of cheese. Close the sandwich with remaining slices of bread.
- Heat an ovenproof frying pan and preheat your oven to 180°C.
- Add half the butter to the frying pan. When it’s foaming, add the sandwiches and cook until golden brown. Carefully turn them over and add the other half of butter. Place in the oven until the cheese is melted, the ox cheek is hot and the bread is golden brown on the bottom. This should take around 10 minutes.
- Remove from the oven and place each sandwich on a plate. Open them up and add pickled fennel and a tablespoon of hollandaise to each one. Close up the sandwiches and eat immediately.
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- BRAISED OX CHEEK
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- Preheat your oven to 160°C.
- Heat a drizzle of olive oil in a frying pan and sear the ox cheeks until brown. Transfer them to an ovenproof casserole dish. Add the onion, carrot, celery and garlic to the frying pan and cook gently until tender, with a little colour. Add the wine and simmer until reduced by three-quarters, then pour the contents of the frying pan over the ox cheeks. Add the chicken stock and herbs. Put the lid on the casserole and place in the oven for approximately 3 hours, or until the cheeks give way when pressed with a spoon. Allow to cool in the stock, and when hot enough to handle, take out and break down the meat.
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- PICKLED FENNEL
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- Combine all the ingredients except the fennel to create a pickling liquid. Slice the fennel 1mm thick and put it into a bowl. Pour over the pickling liquid to cover and leave for at least 3 hours.
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