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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.

to serve:

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