Slow-Cooked Beer-Braised Ox Cheeks
Yes, you did read that right - ox cheeks! But fear not, they are not only UNBELIEVABLY TASTY but they're also low in cost and are readily available at your local butcher's or the posher supermarkets so get on board with them ASAP!
This particular recipe incorporates, for me, some of the best things in life: beer, chillies and slow-cooking. The result is the most tender meat I have ever eaten in my life along with some soft, sweet carrots and a ridiculously flavourful unctuous gravy. My family thoroughly enjoyed eating this meal and I can hand on heart say that I believe anyone and everyone will love it. It's the perfect weekend dish since you can just leave it to tick away all day while you get on with, well, whatever you like! And then, when it's ready, and your house is filled with its glorious aromas, you'll be left with a delicious meal that warms your soul.
Slow-Cooked Beer-Braised Ox Cheeks
Serves 4
2 ox cheeks
2 x 440ml cans of beer or ale (not lager!)
olive or rapeseed oil
5 onions, sliced
6 garlic cloves, peeled
1 leek, sliced
3 celery sticks, finely chopped
2 red chillies, thinly sliced
3 carrots, washed and cut into large chunks
2 whole star anise
2 tsp cumin seeds
2 tsp coriander seeds
Beef stock, to cover
1 tbsp cornflour
Remove any sinew and fat from the cheeks and then marinate in the beer for a minimum of 4 hours but ideally 24.
Take the cheeks out of the marinade but do not get rid of it. Seal the meat on both sides in a large pan over a high heat with 3 tablespoons of oil (be careful it may spit) and then set aside on some kitchen paper.
Add onions, leeks, celery, garlic and chillies to the pan and fry for 10 minutes until softened. Add the carrots along with the cumin, coriander and star anise. Stir and fry for 5 minutes then put the sealed meat back in. Add the reserved beer from marinade along with enough stock to cover everything in the pan by an inch. Turn the heat down to the lowest possible, put a lid on the pan and cook for 6-7 hours, topping up with more stock if necessary. Alternatively, this can be cooked in a very low oven at around 130C.
Carefully remove meat and the carrots, put onto a heatproof plate and keep warm in a moderate oven (around 180C). Then strain the sauce into a very large jug through a sieve, pour back into the pan and set over a high heat. In a small bowl, mix the cornflour with 4 tablespoons of the gravy to make a thin paste. Pour the paste back into the gravy pan and let it bubble away for 5 minutes. Carefully slice each cheek in half, place a piece on each plate with the carrots and serve with mashed potatoes, greens and the gravy poured over.
This particular recipe incorporates, for me, some of the best things in life: beer, chillies and slow-cooking. The result is the most tender meat I have ever eaten in my life along with some soft, sweet carrots and a ridiculously flavourful unctuous gravy. My family thoroughly enjoyed eating this meal and I can hand on heart say that I believe anyone and everyone will love it. It's the perfect weekend dish since you can just leave it to tick away all day while you get on with, well, whatever you like! And then, when it's ready, and your house is filled with its glorious aromas, you'll be left with a delicious meal that warms your soul.
Slow-Cooked Beer-Braised Ox Cheeks
Serves 42 ox cheeks
2 x 440ml cans of beer or ale (not lager!)
olive or rapeseed oil
5 onions, sliced
6 garlic cloves, peeled
1 leek, sliced
3 celery sticks, finely chopped
2 red chillies, thinly sliced
3 carrots, washed and cut into large chunks
2 whole star anise
2 tsp cumin seeds
2 tsp coriander seeds
Beef stock, to cover
1 tbsp cornflour
Remove any sinew and fat from the cheeks and then marinate in the beer for a minimum of 4 hours but ideally 24.
Take the cheeks out of the marinade but do not get rid of it. Seal the meat on both sides in a large pan over a high heat with 3 tablespoons of oil (be careful it may spit) and then set aside on some kitchen paper.
Add onions, leeks, celery, garlic and chillies to the pan and fry for 10 minutes until softened. Add the carrots along with the cumin, coriander and star anise. Stir and fry for 5 minutes then put the sealed meat back in. Add the reserved beer from marinade along with enough stock to cover everything in the pan by an inch. Turn the heat down to the lowest possible, put a lid on the pan and cook for 6-7 hours, topping up with more stock if necessary. Alternatively, this can be cooked in a very low oven at around 130C.
Carefully remove meat and the carrots, put onto a heatproof plate and keep warm in a moderate oven (around 180C). Then strain the sauce into a very large jug through a sieve, pour back into the pan and set over a high heat. In a small bowl, mix the cornflour with 4 tablespoons of the gravy to make a thin paste. Pour the paste back into the gravy pan and let it bubble away for 5 minutes. Carefully slice each cheek in half, place a piece on each plate with the carrots and serve with mashed potatoes, greens and the gravy poured over.
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