20 mins 4 hrs 10 mins Calories: 564 Fat: 38g of which 17g is saturated
PT4H10M ox, spices,stew Mains British
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
Peeled plum tomatoes 400g tin
Beef stock pots or stock cubes 2
Mashed potato and broccoli to serve (optional)
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; 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.
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