This is a lovely one-pot stew using a cheap and tasty cut of meat. Don’t be put off by the “cheeks” part, they taste like beef and have the texture of any well-cooked stewing cut, and can be used for any recipe that requires long slow cooking, such as Ox Cheek Ragu.
As with most of my recipes this is a fairly big quantity, and will give about 4-6 portions (with extra potatoes)
Beef cheeks – 2lb/900g (about 2 cheeks)
Red wine – 250ml
Olive oil – 1 tablespoon
Red onions – 1 finely diced
Carrots – 3 large (2 finely chopped, 1 sliced)
Celery – 2 stickes (finely chopped)
Mushrooms – 8oz/200g (sliced)
New/small potatoes – 6-8
Flour – 1 tablespoon
Beef stock – 1 pint
Tomato puree – 1 tablespoon
Seasoning – dried herbs, pepper, salt
Equipment: Large bowl, crock-pot, frying pan, wooden spoon
- Cut the cheeks into 3 or 4 pieces and marinate the ox cheeks in the wine for a few hours or over night.
- Heat the olive oil in the frying pan and add the onions. Sautee until starting to soften.
- Add the finely chopped vege and mushrooms and fry over a medium heat until it softens and starts to colour.
- Season and add to the crock-pot (set on high) with the potatoes and sliced carrots.
- Remove the ox cheeks from the wine (making sure you reserve the liquid), and dry.
- Coat with flour and brown in the frying pan on all sides and add to crock-pot.
- Pour the wine in the frying pan to deglaze.
- Add the tomato puree and stock and bring to the boil before adding to the crock-pot.
- Cover and cook on low for about 10 hours.