how to make slow cooked ox cheeks on Yorkshire puddings

For the ox cheeks:

1. Heat the oil in a large pan, over a high heat.
2. Dust the Ox Cheeks evenly with the seasoned flour.
3. Add the cheeks to the pan and brown them all over, until dark and golden.
4. Remove the cheeks from the pan and set aside.
5. Add the chopped onion, carrots and garlic to the same pan over a medium-low heat and sweat down until soft and lightly caramelised.
6. Stir in the tomato purée and cook for 2 minutes.
7. Deglaze the pan with the whisky, scraping the base of the pan to mix in all the caramelised bits.
8. Return the meat to the pan.
9. Stir in the rosemary, bay leaves and beef stock, then bring everything to the boil.
10. Transfer the mixture to your slow cooker pan and cook on high for 4 hours, or until the meat is very tender but not falling apart.
11. Remove the meat from the pan, cover with foil and keep it warm.
12. Transfer the cooking liquid to a small pan, discarding the bay leaves and rosemary stalks, and reduce it over a high heat, until you have a "gravy" consistency.
13. Taste for seasoning.

For the Yorkshire Puddings:

1. Preheat oven to 200°C (fan-assisted)
2. Add half a teaspoon of beef dripping into each tin
3. When very hot, divide batter equally into each tin
4. Cook for 25 minutes or until golden and risen

To serve:

Put one Yorkshire on each plate, top each one with one Ox Cheek, sprinkle with chopped coriander leaves, and serve alongside the "gravy/sauce".

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