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Slow Spiced Ox Stew
Emily Davenport
8 servings
20 minutes
564
British
Mains
A wonderfully flavoured Slow Spiced Ox Stew recipe from Dairy Diary 2020.
Find more recipes from Dairy Diary in the recipe collection.
Ingredients
- Rapeseed oil 2 tbsp
- Plain flour 2 rounded tbsp
- Ox cheeks 4
- Onions 2, peeled and each cut into 6 wedges
- Carrots 2 large, peeled and cut into 1cm (½in) slices
- Celery 2 sticks, cut into thick slices
- Mandarin or satsuma 1, finely grated zest
- Thyme 4 sprigs
- Bay leaves 2
- Pitted dried dates 6, halved
- Beef stock pots or stock cubes 2
- Mashed potato and broccoli to serve (optional)
Directions
Preheat oven to 150°C/130°fan/Gas 2. Heat 1 tablespoon oil in a lidded, flameproof casserole dish. Season flour and use to coat ox cheeks. Brown in oil, 2 at a time, for 2 minutes each side. Remove and drain
Add remaining oil to dish with onions, carrots and celery. Stir, cover and cook over a low heat for 5 minutes, stirring occasionally. Stir in any leftover flour, the zest, thyme, bay, star anise and dates
- Return meat to dish, add tomatoes and stock and pour over enough boiling water to cover meat. Bring to boil on hob, then cover and cook in oven for 4 hours
Lift ox cheeks from dish and set aside, covered.
Put dish on hob over a medium heat for 10 minutes or until sauce is thickened. Pull meat into large chunks, return to sauce and remove bay and thyme. Serve stew with mashed potato and broccoli, if you like