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raw ox beef cheek

Method

  1. Remember to remove your Ox Cheek from the packaging, pat dry and bring to room temperature.
  2. Pre heat your oven to 135°C temperature.
  3. Next choose a suitable sized oven proof casserole with a tight fitting lid.
  4. Season the meat just prior to coloring with good quality sea salt.
  5. Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half.
  6. Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil.
  7. Fry the cheeks on all sides then transfer to the casserole dish.
  8. Next fry the mirepoix until lightly coloured.
  9. Then add a bottle of red wine, or a favorite local ale and reduce by two thirds then add 500ml of essential cuisine beef stock and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth.
  10. Pour the sauce over the cheeks and cover.
  11. Place in the centre of the oven and cook for approximately 3 and a half to 4 hours, the meat should be tender when pierced with a meat fork.
  12. Remove from oven, carefully take out the cheeks and keep warm.
  13. Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the cheeks ready to serve.