Our head of catering Mark Woodyard’s own recipe for slow braised ox cheek
- 1 ox cheek (750g)
- 2 Tbsp of vegetable oil
- 350ml of red wine
- 250ml of beef stock
- 1 carrot (diced)
- 1/2 onion (diced)
- 1/2 leek (diced)
- 1 celery stick (diced)
- 1 spring of thyme
- 1 bay leaf
- 4 peppercorns
- 4 garlic cloves
- Season the ox cheek and brown in a casserole dish quickly and evenly using vegetable oil. Next remove the ox cheek and set aside white cooking the vegetables for 10 minutes until lightly brown.
- Add the ox cheek back to the casserole dish along with the red wine, beef stock, herbs, peppercorns and garlic. Now cover with a lid. Cook for four hours at 140ºC until the cheeks are very tender.
- Strain the braising liquor out of the casserole dish. To make the sauce, reduce the liquor by half finishing with a knob of butter and teaspoon of tomato puree.
- Enjoy with either a potato rosti or mash potato and some baby leeks.
Come see us at our farm shop to buy all the ingredients