Please look away if of the vegetarian persuasion !
It has turned cold and I was craving one of those heavy rich casseroles of Autumn. I found myself standing at the meat counter with a sweet elderly lady when I was distracted by the below ox cheek’s shocking pink colour. The elderly lady said she had never had a whirl at cooking it but as there were 2 we both decided to step out of our comfort zone and purchase this so cheap cut (64p per kilo!)
I am so pleased I did as after cooking it slowly in the oven for 7 hours , it just melted in our mouths. I did not intend cooking it for so long but the kids were monkeying around before bed!
450g ox cheek
400g carrot, peeled and cut into chunks
400g parsnip, peeled and cut into chunks
2 onions, chopped
4 garlic cloves , skin removed
250ml stock or red wine
Tin plum chopped tomato
3 bay leaf
Sear the ox cheeks in olive oil in casserole pan and remove from pan
Lightly fry veg for about 15 minutes in pan
Return ox to pan
Add tomatoes, stock , bay and season.
Place lidded pan in oven for at least 4 hours on 140c. Check every so often that pan is not drying out.