Country Tails

December 21, 2015

BRAISED OX CHEEK

This recipe from Will’s book really is worth the extra work. It’s the perfect, hearty dish to enjoy during the winter season that will leave you wanting more.

YOU WILL NEED…

500g ox cheeks

2 medium onion

3 large carrots, diced

4 celery sticks, diced

3 garlic cloves, chopped

20g fresh thyme, chopped

2 bay leaves

400ml bitter

800ml good quality beef stock

800ml good quality chicken stock

6tsps sugar

rog salt

4tsps icing sugar

1 glass of red wine

rapeseed oil

Roast Garlic Mash

1kg Maris Piper potatoes, peeled

1 bulb or garlic

80g butter

100ml cream

Roasted Onions

4 small onion

6tsps rapeseed oil

100ml white wine vinegar

4tsps sugar

Ale Soaked Prunes

8 prunes (50g)

50ml Ale

Garnish

8 baby carrots, boiled in salt water until tender

METHOD…

In a pan, brown the ox cheeks in a little oil for 5-6 minutes per side until lightly coloured. Sprinkle with the icing sugar until sticky and caramelised. Remove from the pan and deglaze with the red wine, reducing it by three quarters. Remove from the pan and set aside. 

Preheat the oven to 160°C. Dry the pan with kitchen towel, add a tablespoon of rapeseed oil and the vegetables and stir. After 10 minutes, add the garlic, thyme and bay leaves and cook for a further five minutes, stirring at minute intervals. Add both stocks, the bitter, sugar and salt. Bring to the boil and reduce liquid by two thirds. Pass the liquid through a sieve into an oven proof dish, add the browned ox cheeks, and cover with foil. Cook for 1 hour and 50 minutes. 

For the roast garlic mash, preheat the oven to 160°C. Cut the top off the garlic, wrap it in foil and roast for 45 minutes. Cut the potatoes into golf ball-sized pieces, place in a pan with a teaspoon of salt and cover with water. Cook for 1 hour and 50 minutes. 

For the roast garlic mash, preheat the oven to 160°C. Cut the top off the garlic, wrap it in foil and roast for 45 minutes. 

Cut the potatoes into golf ball-sized pieces, place in a pan with a teaspoon of salt and cover with water. 

Next
Article
Previous
Article