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Slow cooked ox cheeks in wine

by Tess Ward
Slow cooked ox cheeks in wine

Slow cooked ox cheeks in wine

PT1H

PT3H

Why not try?

So for the last two months I have been putting on a supperclub, in Oxford. It is always a delight to share my food and the last club was no exception. We had such a great group of friends, strangers and neighbours share the dining table. Everyone was so enthusiastic about meeting new people and trying new food... and all it took was the pop of a wine cork to get the merriment underway. Everyone seemed to be enjoying themselves. I have no doubt that this little bowl of love (which I dished up for the main course) will have helped.

This dish is one of my slow cooker favourites. The perfect do-it-ahead number if you are having friends over. You just need to seal the meat, pop it in the oven to do its business and hey presto... you've got yourself a dinner.

I know Ox Cheek isn't the easiest ingredient to get hold of but it is worth trying, if you can. If not, feel free to substitute the meat for shin of beef or venison stewing steak. You can also use pre-made or shop bought mulled wine, instead of basic red wine.

I served mine with soft buttery Polenta... if you want to see me making it live, check out my first ever (ultra embarrassing) cooking video here.

1
Trim any excess fat off the ox cheeks and place this fat into a large pan. Place over a moderate heat and allow the fat to melt and render down
2
While this is happening, cut each cheek into six even pieces and dust lightly and evenly with the seasoned flour
3
Once the fat has completely rendered down, increase the heat and add the ox cheeks to the hot fat, browning all over until dark and golden. You may need to add a little extra oil if the pan is too dry. Remove the cheeks from the pan and set aside to cool
4
Preheat the oven to 150°C/gas mark 2
5
Add the chopped onions, carrots, celery and garlic to the same pan over a moderate-low heat and sweat down in the residual fat until soft and lightly caramelised
6
Increase the heat and add the meat back to the pan along with the tomato purée. Mix together so that the ox cheeks and vegetables are coated in the purée and cook out for 2–3 minutes
7
Deglaze the pan with the brandy, scraping the base of the pan to mix in all the caramelised meat and vegetables. Add the wine, clove, cinnamon, stock, thyme, star anise, bay and anchovies then bring everything to the boil
8
Cover the pan with a lid and transfer to the oven to cook for 2 hours and 30 minutes
9
After this time check the meat to ensure the cheeks are very tender, but not falling apart. Return to the oven, turn off the heat and leave to sit for 30 minutes for the flavours to improve
10
To serve, reheat either in the oven or on the stove and season to taste, serve hot with mashed potato or soft polenta
Serve with mashed potato or soft polenta
 

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