Ox Cheek Pithivier Recipe

Cooking Directions

• STEP 1.Season the ox cheek with salt and pepper, then sear it in a hot pan until browned.
• STEP 2.Transfer the ox cheek to a slow cooker and add onions, carrots, garlic, thyme, and beef stock.
• STEP 3.Cook on low heat for 6-8 hours until the meat is tender. Shred the meat and mix it with the sauce.
• STEP 4.Roll out the puff pastry and cut out two circles. Place the shredded meat mixture on one circle and cover with the other. Seal the edges and brush with egg wash.
• STEP 5.Bake in a preheated oven at 200°C for 25-30 minutes until the pastry is golden and puffed.
• STEP 6.Serve the Ox Cheek Pithivier with a side of pickled chicory for a tangy and refreshing contrast.

Cooking Tips

• For extra flavor, marinate the ox cheek in red wine overnight before cooking.
• Make sure to properly seal the edges of the pithivier to prevent the filling from leaking out.
• You can make the pithivier in advance and reheat it in the oven before serving.

Storage and Serving

• Leftover pithivier can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pithivier in a preheated oven at 180°C for 10-15 minutes until warmed through.
• Serve the pithivier as a main course with a side of roasted vegetables or a fresh salad.