Ingredients

• 500g Ox Cheek
• 150g Onion
• 2 Celery Stalks
• 200g Portobello Mushroom
• 220g Baby Potato
• 3 tablespoons All Purpose Flour
• 3 tablespoons Olive Oil
• 2 Garlic Cloves
• 1 pinch Salt & Pepper
• 125g Red Wine
• 250g Beef Stock
• 2 tablespoons Tomato Paste
• 2 teaspoons Horseradish Sauce
• Crème Fraîche as needed

Tools

• kCook Multi
• Kcook bowl
• Medium bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add ox cheek and all purpose flour to a clean medium bowl
4. Season to taste
5. Mix then set aside
6. Fit stir tool to kCook bowl
7. Add olive oil to the kCook bowl
8. Fit kCook bowl to kCook Multi
9. Attach lid to kCook bowl
10. Heat with filler cap removed - 140°C, speed 3
11. Turn direct prep attachment to position 1
12. Slice onion, celery stalk and portobello mushroom into the kCook bowl with direct prep attachment
13. Turn direct prep attachment to position 2
14. Add garlic clove to the kCook bowl
15. Transfer content of medium bowl to kCook bowl
16. Cook with filler cap removed - 2 min, 140°C, speed 4
17. Cook with filler cap removed - 3 min, 140°C, speed 3
18. Then add salt & pepper and red wine to the kCook bowl
19. Cook with filler cap fitted - 10 min, 120°C, speed 1
20. Then add beef stock, tomato paste, horseradish sauce and baby potato to the kCook bowl
21. Cook with filler cap fitted - 2 hr, 98°C, speed 1
22. Serve
23. Garnish with crème fraîche to taste

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