Ox cheeks 2 (approx. 750g/1lb 10oz), trimmed of fat
Olive oil 2 tbsp
Onion 1 large, peeled and finely chopped
Celery 2 sticks, thinly sliced
Garlic 2 cloves, peeled and finely chopped
Beef stock 450ml (¾ pint), hot
Soy sauce 2 tbsp
Maple syrup 1 tbsp
Bay leaves 2
Mashed potatoes and swede, steamed greens to serve (optional)
Preheat the oven to 150°C/130°fan/Gas 2. Season the flour and use to coat the ox cheeks. Heat 1 tablespoon oil in a large frying pan and fry the ox cheeks on both sides for about 3 minutes until browned. Transfer to a casserole.
Add the remaining oil to the frying pan and when hot add the onion, celery and garlic; fry for about 4 minutes. Transfer to the casserole.
Pour the hot stock, soy sauce and maple syrup into the casserole, add the bay leaves and cover with a lid. Cook for 3–4 hours until the meat is very tender.
Remove the casserole from the oven, take out the meat and keep warm. Pour the liquid into a pan, discarding the bay leaves, and boil rapidly for about 5 minutes
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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