Ox Cheeks Terrine Tahoon Cress Jus


to make 8 portions.

  • 2 punnets Tahoon Cress                   
  • 1 tbsp dried Tahoon Cress       
  • 200 gr carrot                                 
  • 150 gr parsnip                               
  • 800 gr beef ox cheeks               
  • 500 ml beef stock                         
  • 750 ml red wine                           
  • 50 gr butter                                 
  • 1 medium shallots                              
  • 2 medium banana shallots               
  • 1 clove garlic                                   
  • 2 to 3 large leaves leek                                    
  • 2 pinch fine salt                             
  • 1 pinch ground white pepper                                                                                                              


  • Peel and cook the banana shallots in the beef stock until tender, then cut them longwise into 4 quarters, reserve until use.
  • Peel and cut into long strips the carrots and parsnip
  • Peel and slice the shallot and crush the garlic clove.
  • Season the meat on both side and sear in a saucepan.
  • Using a heavy pan, place the meat, the carrots , parsnip , sliced shallots and garlic and cover with the beef stock and the bottle of red wine.
  • Cover the heavy pan with a lid and cook in the oven at 170 for 2h30.
  • Lay the terrine inside with a cling film or baking parchment paper.
  • Blanched the leaves of the leek and lay the terrine with them.
  • Once the meat is cooked, built the terrine with the vegetables, cover with the cooking jus and press gently, let cool down overnight to set. Reserve the rest of the jus.
  • Slice the terrine and serve with fresh tahoon, dried tahoon cress and a piece of blow torch cooked shallot.
  • Cut 2 punnets of freshly cut Tahoon Cress and add them to the left over cooking juice.
  • Reduce by half and pass via a fine sieve.
  • Reserve and serve hot with the slice of terrine.
  • Once dried, the tahoon Cress works very well as a seasoning.
  • To do so, cut 3 punnets of tahoon directly on the tray of a dehydrator machine and dry out for 2 hours.
  • You can now keep this delicious seasoning in a jar and use it as you wish.

Recipe: Franck Pontais

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