The Dartmoor pub reopened earlier this year under John and Emma Hooker, who also run the Cornish Arms in Tavistock, ranked No.9 in Estrella Damm’s Top 50 Gastropubs list.
New to the Ring of Bells’ autumn menu, the dish puts a seasonal twist on a longstanding favourite. Braised ox cheek has been a staple at the Cornish Arms since it opened in 2013, with this latest version combining the cut with woodland mushrooms and creamy Parmesan polenta.
“The unsung hero of this dish is the wet polenta, a great alternative to a classic mashed potato. It’s utterly delicious and indulgent with the butter and aged Parmesan,” Hooker said.
The dish also reflects the pub’s commitment to showcasing produce from across the South West.
“Being embedded in the heart of Dartmoor, we are truly blessed with the best produce the South West has to offer, from locally shot game and locally grown vegetables to our prestigious world class butchers and fishmongers, Philip Warren Butchers and Flying Fish Seafoods, both based in Cornwall,” Webb added.
“This dish is a great reflection of our amazing supply chain.”
The dish costs £7.75 per portion to produce and is priced at £26.50 on the menu.
Slow braised ox cheek, Parmesan polenta and fricassee of woodland mushrooms
For the braised ox cheek
- 4 trimmed ox cheeks, 200g to 250g each
- 500ml red wine
- 1 large onion
- 3 medium carrots
- 1 bulb of garlic
- 2 sprigs of thyme
- Maldon salt
Method:
Season the ox cheeks generously with Maldon salt.
Place in a heavy based casserole dish and cover with the red wine. Refrigerate overnight.
The following day, top the marinated ox cheeks with the roughly chopped onion, carrots, garlic and thyme.
Top up with water, cover with a cartouche of baking parchment and place the lid on the dish.
Braise in the oven at 110°C for 6 hours, until the ox cheeks are tender.
Remove from the oven and leave to cool.
Once cooled, remove the ox cheeks from the braising liquor and refrigerate.
For the Parmesan polenta
- 110g finely ground polenta
- 450ml water
- 1 small clove of garlic, finely grated
- 5g Maldon salt
- 35g Parmesan, finely grated
- 35g unsalted butter
Method:
Place the water, garlic and salt in a heavy based saucepan and bring to a simmer.
Slowly add the polenta and cook over a low heat for 8-10 minutes, stirring continuously until thickened.
Remove from the heat and whisk in the butter and Parmesan until glossy.
For the woodland mushrooms
- 100g shiitake mushrooms, sliced
- 100g girolles
- 100g shimeji mushrooms
- 50g butter
- 10g tarragon, chopped
- 10g parsley, chopped
- A squeeze of lemon juice
- Salt and pepper
Method:
Sauté the mushrooms in a frying pan with the butter, salt and pepper until softened and caramelised.
Finish with a squeeze of lemon juice and the chopped herbs.
To serve
Reheat the braised ox cheeks in a little beef stock until the liquid has reduced and the meat is glazed.
Spoon the Parmesan polenta onto each plate and place the glazed ox cheek on top.
Finish with the sautéed woodland mushrooms.
- To take part in The MA’s Dish Deconstructed series, please contact phoebe.fraser@wrbm.com.
