James Moyle-Rosser: Braised ox cheek with pancetta infused mash and bourguignon sauce

By Carina Perkins

- Last updated on GMT

In the fourth of our videos from The Farm Frites Development Chef Food Forum, James Moyle-Rosser, executive chef at pub group Whiting & Hammond talks us through how he makes braised ox cheek with pancetta infused mash and bourguignon sauce.

The dish gained 'fantastic feedback' from the seven-strong pub group's customers when it went on the menu, says Moyle-Rosser who believes it 'sums up' Whiting & Hammond's food offering. 

"We also like to use cheaper cuts of meat and be able to offer value as well as doing dishes that are a little bit unusual," he adds. 

The ox cheeks are braised for six hours with vegetables - a mix of carrots, celery, garlic and thyme as well as a 'good quality wine'. Moyle-Rosser adds juniper berries, star anise and cinnamon and reduces the wine down before adding veal stock. He then puts it in an oven set at 150 degrees.  

Cream for the pancetta-infused mash is also infused for six hours before being reduced down on a higher heat. Mashed potato is then added. 

For the bourguignon sauce onions and chestnut mushrooms are confited down with bone marrow before some of the cooking liquor from the ox cheeks is added. 

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