SLOW-BRAISED OX CHEEKS IN STOUT

SLOW-BRAISED OX CHEEKS IN STOUT

SERVES 8-10
TAKES 5 1/2 HOURS,
PLUS OVERNIGHT MARINATING

Description

You might need to order the ox cheeks from your butcher, but it's worth doing so for the unctuous richness of this dish. Do not try to rush it, as the cheek is a well-worked muscle and needs long, gentle cooking. And remember, if you can't get ox cheeks (sorry, not available online!), you can substitute for diced chuck steak available for Local and Nationwide delivery

From the Ginger Pig Farmhouse Cook Book, p.82

Method

1. Trim the cheeks of any sinew or fat, then cut into quarters. Place in a glass bowl with the stout and marinate in the fridge for 24 hours.

2. Preheat the oven to 150°C fan.

3. Remove the cheeks from the marinade, reserving the beer, and pat dry with kitchen paper. Place in an ovenproof pan with the oil and brown on a high heat. Set the cheeks aside and fry the onions and garlic for 4 minutes.

4. Take the pan off the heat and stir in the flour. Slowly pour in the marinade liquid and stock, return to the heat and bring to a simmer. Add the chilli, tomato purée, bay leaf, Worcestershire sauce, seasoning and finally the cheeks. Depending on the size of your pan, you might need to add more liquid, as the beef and vegetables should be covered, so top up with water if necessary.

5. Cover the pan with a cartouche (circle of baking parchment or greaseproof paper), put a lid over it and gently cook in the oven for 4¼ hours. Check the pan from time to time, giving it a stir and adding more liquid if needed.

6. When the beef has cooked, peel and cut the carrots and potatoes into equal-sized pieces about 5cm (2in), unless you are using baby carrots as shown in the photograph. Stir them into the pan and cover again with a cartouche and the lid. Return to the oven for a further 45 minutes. Serve in bowls with your choice of season greens.

Ingredients

• 3 ox cheeks (or about 1.5kg total)
• 1 litre (1¾ pints) Guinness or dark stout
• 1 tbsp olive oil
• 2 red onions, peeled and cut into wedges
• 2 garlic cloves, crushed, peeled and diced
• 25g flour
• 100ml beef stock
• 1 red chilli, chopped
• 2 tsp tomato purée
• 1 bay leaf
• 1 tsp Worcestershire sauce
• sea salt
• freshly ground black pepper
• 400g small carrots
• 400g potatoes