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How To Make Ox Cheek Cooked In Stout With Parsnip Mash

How To Make Ox Cheek Cooked In Stout With Parsnip Mash


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Method:

  1. Preheat oven 140°c fan assisted or 160°c without a fan (gas 3) or set the slow cooker.
  2. 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.
  3. 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.
  4. 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.
  5. 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 & spices.

Serving suggestion:

  • Parsnip Mash, Parsnip crisps & seasonal cabbage tossed in butter.

  • The Ingredients
  • • 1 x kg ox cheek
  • • 6 x shallots split in half
  • • 2 x sticks celery cut into batons
  • • 3 x carrots cut in half lengthways
  • • 1 head garlic split in half
  • • Sprig of thyme
  • • 2 bay leaves
  • • 20 ml beef dripping or rapeseed oil
  • • 1 bottle Stout or Porter
  • • 100ml Ruby port (optional)
  • • 500 ml beef stock
  • • 1 tbls. English mustard
  • • Few drops Worcester sauce
  • • Salt & cracked black pepper to taste
  • • 1 x tbls tomato puree
  • • 1 x tbsp. cornflour mixed with a little cold water

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