DRY ENGLISH MUSTARD RECIPES

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BRAISED OX CHEEKS & MUSTARD BUTTER RECIPE | BBC GOOD FOOD



Braised ox cheeks & mustard butter recipe | BBC Good Food image

This recipe for braised ox cheeks delivers maximum flavour for minimum prep. Marinating the meat for 24 hours makes the meat extra tender and flavourful

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Total Time 4 hours 45 minutes

Prep Time 10 minutes

Cook Time 4 hours 35 minutes

Yield 4

Number Of Ingredients 14

4 ox cheeks (about 250g each), trimmed of excess fat and sinew
500ml bottle dark ale
2 tbsp vegetable oil
2 carrots , roughly chopped
1 large onion , roughly chopped
2 celery sticks , roughly chopped
1 garlic bulb , broken into cloves, peeled
a few thyme sprigs and rosemary sprigs
1l chicken stock
80g butter , softened at room temperature
1 tsp English mustard
2 shallots , very finely diced
cooked pearl barley
steamed greens

Steps:

  • Two-and-a-half days before you plan to eat, put the cheeks in a bowl and pour over the ale. Cover and marinate in the fridge for 24 hrs.
  • Up to two days ahead, make the mustard butter by beating the ingredients, together with 3/4 tsp salt, using a wooden spoon in a bowl. Tip onto a sheet of baking parchment or cling film, wrap and roll up to form a sausage shape, then chill in the fridge until needed.
  • Heat oven to 140C/120C fan/gas 1. Remove the cheeks from the beer, pat dry on kitchen paper and season, reserving the beer. Heat the oil in a wide flameproof casserole dish or heavy-based pan. Sear the cheeks on all sides, then set aside. Add the vegetables and garlic to the hot dish and cook for 10 mins until browned.
  • Return the cheeks to the dish with the ale, stock and herbs. Gently bring to the boil, skimming off any impurities as you go. Cover with a tight-fitting lid (or foil) and braise in the oven for 4 hrs until the meat is very tender.
  • Once cooked, leave the beef to rest in the cooking liquid until cool – this will give you a much fuller flavour. Then cover and chill in the fridge overnight.
  • The following day, remove the cheeks from the fridge. Put the casserole dish over a medium heat to warm though before lifting the cheeks into a bowl and passing the liquor through a fine sieve into a saucepan. Bubble on the hob for 15-20 mins until reduced to a rich sauce. Season and return the cheeks to the sauce to warm through. Remove the cheeks again, slice and divide between plates, spooning over some of the sauce. Put a slice of the mustard butter on top of each cheek to melt and serve with pearl barley and steamed greens.

Nutrition Facts : Calories 546 calories, FatContent 29 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 5 grams fiber, ProteinContent 47 grams protein, SodiumContent 2.2 milligram of sodium

ENGLISH MUFFINS RECIPE | ALLRECIPES



English Muffins Recipe | Allrecipes image

I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.

Provided by LindaPinda

Categories     Bread    Yeast Bread Recipes    English Muffin Recipes

Total Time 2 hours 15 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 18 muffins (approximately)

Number Of Ingredients 7

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
  • Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
  • Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Nutrition Facts : Calories 190.1 calories, CarbohydrateContent 34 g, CholesterolContent 1.1 mg, FatContent 3.5 g, FiberContent 1.2 g, ProteinContent 4.9 g, SaturatedFatContent 0.9 g, SodiumContent 136.2 mg, SugarContent 2.1 g

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