RICH OX CHEEK STEW RECIPE | DELICIOUS. MAGAZINE
Slow-cooked ox cheek stew with wine and smoky bacon. Just add creamy mash potatoes and you’re onto a dinner of the upmost comfort.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 150°C/fan 130°C/gas 2. In a flameproof casserole that will fit the wine and ox cheeks snugly and has a lid, melt the butter over a medium heat.
- Roll the ox cheeks in the seasoned flour, then pat off any excess. When the butter sizzles, add the meat – it should sizzle as soon as it enters the casserole. Cook, turning, until well browned all over. (You may need to do this in batches.) Take care not to burn the butter.
- Remove the meat and set aside. Add the lardons and fry until lightly coloured. Add the onions and the bay leaves and cook for 6-8 minutes until the onions are just soft. Stir in the garlic, then the tomato purée. Stir occasionally until the purée starts to catch the bottom of the pan, then cook, stirring, for 3 minutes.
- Add the wine, then return the meat to the casserole. Bring the stew to barely a simmer, then cover and put to the oven. Cook for 5 hours or until the cheeks are tender when prodded with a cutlery knife. Turn the cheeks occasionally during the cooking time.
- Stir through the salt, then serve with mash and veg, if you like.
Nutrition Facts : Calories 451kcals, FatContent 19.4g (9g saturated), ProteinContent 39.6g, CarbohydrateContent 8.6g (3.9g sugars), FiberContent 1.5g
SLOW COOKED BEEF RAGù RECIPE | JAMIE OLIVER BEEF RECIPES
Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and making tough, cheaper cuts of meat the hero, this is amazing served with mashed potato, crusty bread or oozy polenta, or even tossed with freshly cooked pasta.
Total Time 4 hours 50 minutes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic. When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally. Pour in the wine, let it reduce by half, then pour in the reserved porcini water (discarding just the last gritty bit) and the passata. Fill the passata bottle with water and pour into the pan. Cover with a scrunched-up sheet of wet greaseproof paper and a lid. Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up however you wish.
Nutrition Facts : Calories 359 calories, FatContent 12.6 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 19.6 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 2.2 g salt, FiberContent 3 g fibre
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RICH OX CHEEK STEW RECIPE | DELICIOUS. MAGAZINE
Slow-cooked ox cheek stew with wine and smoky bacon. Just add creamy mash potatoes and you’re onto a dinner of the upmost comfort.
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories 451kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories 451kcals per serving
- Stir through the salt, then serve with mash and veg, if you like.
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