Ox Cheek Slow Cooker Recipe
BRAISED OX CHEEKS & MUSTARD BUTTER
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
Time 4h45m
Number Of Ingredients 14
- Ingredients
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, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 2.2 milligram of sodium
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- 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.
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- Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
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Ox Cheek Slow Cooker Recipe
Source: https://www.tfrecipes.com/slow-cooker-ox-cheek/
Posted by: carmichaelshad1981.blogspot.com
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