Bone Marrow with Chilli Ox Cheek, Parsley Salad and Beef Dripping Flatbreads 

For the pickled chilli 

2 red chillies, thinly sliced into rounds 

60ml cider vinegar 

60ml water 

35g caster sugar 

1 tsp salt 

For the braised ox cheek and bone marrow 

4 split bone marrow 

1 ox cheek 

50g plain flour 

1 onion, peeled & quartered  

4 garlic cloves, bruised  

1 red chilli, split lengthways 

2 fresh bay leaves 

4 parsley stalks 

1 star anise 

Pinch of chilli flakes 

½ tsp coriander seeds 

1 × 440-500ml can of stout 

500ml chicken and veal stock 

2 tbsp soft dark brown sugar 

1 tbsp soy sauce 

1 tbsp Worcester sauce 

For the beef dripping crumb 

30g beef dripping 

30g panko breadcrumbs 

½ lemon, zested 

2 tbsp curly leaf parsley, finely chopped 

For the beef dripping flatbreads  

4g yeast 

4g sugar 

50-60ml warm water 

110g strong white flour 

4g salt  

20g beef dripping, melted 

For the parsley salad 

1 small bunch flat leaf parsley, leaves picked  

½ banana shallot, finely sliced  

½ lemon, juiced 

30ml extra virgin olive oil  

1 tbsp lilliput capers, rinsed  

Serve with pickled chillies 

1. For the pickled chilli, combine all the ingredients in the pan except the chillies and put on a low heat until the sugar and salt has dissolved. Pour over the chillis and ideally leave for 12 hours minimum. 

2. For the ox cheek, preheat the oven to 150°C. Prep the ox cheek by removing the fat and sinew and slice into 4 pieces. Dust the ox cheek in the plain flour with a pinch of salt. Preheat a sauté pan over a medium-high heat, add a drizzle of oil and caramelise on all sides until golden brown. 

3. In a double hander, add the ox cheek, onion, garlic, chilli and aromatics followed by the stout and enough stock to cover. Cover with a cartouche and bring to a simmer. Cook in the oven for 2 ½ to 3 hours until tender and falling apart. Remove the meat from the liquid and set aside. 

4. Pass the liquid through a chinois and add the sugar, soy and Worcestershire sauce. Reduce the liquid until a syrupy, coating consistency has been achieved and season with salt if needed. 

5. Shred the ox cheek and coat in the sauce, only use enough sauce to coat and bind the ox cheek. Line a lipped baking sheet with cling film and press the ox cheek in, to a thickness of 5mm. Cover and set in the fridge overnight. 

6. For the flatbreads, cream together the yeast with the sugar and 1 tablespoon of the water. Sift the flour and salt into a large bowl, add the yeast mixture and sufficient water to make a soft dough. Knead for 3 minutes and place into an oiled bowl to rise until doubled in size. 

7. Once risen, divide the dough into 4-5 pieces and roll out on a floured surface to rough oval shapes about ½ cm thick. Keep refrigerated until needed. 

8. For the beef dripping crumb, heat the beef dripping in a small frying pan until melted, add breadcrumbs and a pinch of salt and stir until combined. Continue to cook on a medium heat until golden brown, stirring so they do not catch. Once golden brown, remove from the pan, cool and add the parsley and zest. 

9. For the parsley salad, thinly slice the shallot and macerate in some of the chili pickling liquor for at least 10mins. Mix the lemon juice & oil together and season. 

10. To serve, preheat an oven to 220°C. Portion the ox cheek into the same size as the bone marrow. Roast the bone marrow for 20 mins until starting to soften.  

11. Meanwhile, place a frying pan over a high heat on the stove. Once hot, cook the flatbreads in the dry pan for 1-2 mins per side then brush with beef dripping to finish. Keep warm in an oven, if needed. 

12. After 20mins, the bone marrow should be nearly cooked and softening. Place the portioned ox cheek over the bone marrow and roast for a further 5 minutes until hot and softened. Remove from the oven, sprinkle with a thin layer of panko crumb then return to the oven for 2 minutes until the panko has become crisp. 

13. Just before service, mix the parsley, chillies, capers, macerated shallots and dressing together and serve with the bone marrow and flatbreads.

You can master more dishes like this on the Leiths Culinary Diploma.