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Chiswick W4 1QP

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We would like to share a recipe with you every month using our seasonal produce.

Our recipe of the month comes from Tank, Senior Sous Chef, Dean Street Townhouse.


Braised Ox-Cheeks, caramelized Onion and Turnip

For the Braised Ox-Cheeks
  • 2 Ox-cheeks
  • 1 small leek
  • 1 small onion
  • 1 small carrot
  • 2 black pepper corns
  • 1 bay leaf
  • 3 sprigs thyme
  • Red wine
  • Veal stock
  • Cut the Ox-Cheeks in half, and then cut the vegetables into a rough Mire Poix. Add all ingredients besides the veal stock into a container and cover with enough red wine to sub-merge the ox-cheeks. Leave for a min of 6 hrs preferable overnight. Remove the Ox-cheeks and vegetables from the red wine. Season the cheeks then seal them in a deep oven proof heavy based pan caramelizing them well, remove and put to one side. Add the vegetables to the same pan, caramelize them also. Place everything back into the pan put ¼ of the red wine in the pot and fill the remaining way with the veal stock to cover them. Cook at 160 degrees for 4-5 hrs or until cooked.
Ox-cheek jus
  • 1 small carrot
  • 1 small onion
  • 1 small leek
  • 2 sprigs of thyme
  • 50mls of brandy
  • 100mls of Madeira
  • 100ml of port
  • 50mls of cabernet sauvignon vinegar
  • Skimmed and drained Ox-cheek stock
  • Cut the veg into a rough cut and caramelize in a heavy based pan. Add the Brandy and flambé, add the Madeira and the port and reduce until the alcohol has reduce to almost nothing, add your Ox stock. Reduce and skim until it becomes thick, once this is done you can add the cabernet sauvignon vinegar. Check for seasoning.
Caramelized Onion
  • 2 large white Italian onions
  • 100gms of unsalted butter
  • Seasoning
  • Slice the onion through its equator. Peel the onions being careful not to remove the root or the top of the onion otherwise it will fall apart in the cooking process. Season well place them face down in a pan when they have a deep caramel brown colour turn them over and place equal amounts of butter on the top and cook at 180 degrees for about 15 to 20 minutes or until cooked.
Turnip Puree
  • 750gms of Turnips
  • 100gms butter
  • 100mls milk
  • water
  • Seasoning
  • Peel and roughly cut the turnips place in a pot with seasoning and enough water to cover. Cook until they are almost tender and add your butter and milk and cook until very tender. Drain but keep the cooking liquor. Put turnips in a blender (or mash) adding a little of the cooking liquor at a time to create the consistency of your choice. Check seasoning.
To put the dish together
  • Place the caramelized onion on the plate, followed by the turnip puree, then the ox cheek and lashing of that boozy sauce and enjoy..
Rodney's Recommendation

Recipe of the Month