Preheat oven 140°c fan assisted or 160°c without a fan (gas 3)
or set the slow cooker.
Take a large, heavy-based frying pan, and add a little oil
& fry the ox cheek on all sides then transfer to a casserole
dish or slow cooker.
Next fry the vegetables in the same pan until lightly browned
then add the Stout & Port if using, reduce by two thirds then
add the herbs, mustard, Worcester sauce, puree & beef stock
then reduce a little. Thicken with a tablespoon of cornflour mixed
with a little cold water stirred into the boiling broth.
Pour the sauce over the ox cheek and vegetables then cover with
a tight-fitting lid & place in the oven and cook for 3½ hours
or until the meat is tender when pierced with a skewer.
When cooked pass off the sauce through a fine sieve into a
clean saucepan & reduce to a glossy finish then pour back over
the meat ready to serve discarding the vegetables &
Parsnip Mash, Parsnip crisps & seasonal cabbage tossed in