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Braised ox cheeks with mash
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 15 mins
- Serves:
- 2
As supermarkets seek to bring back customers with cheaper cuts of meat, Tom Parker-Bowles cooks a dish that is both cheap and comforting
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Ingredients
Method
1. Clean the ox cheeks (remove skin) then chop into 4, dust with flour, heat the oil in a frying pan and brown the meat.2. Remove the meat, deglaze the pan with a splash of beer and pour into a large saucepan or casserole.
3. Place the meat into the big pot, add celery, leek and carrot, and cover with stock. Add Worcestershire sauce and beer. Bring to the boil, then reduce and simmer gently for about an hour, or until the meat is tender and falling apart.
4. Remove the ox cheeks and boil the remaining liquid until it has thickened slightly.
5. Serve with buttery mashed potato and parsley.
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Latest Comment
This is a fabulous, rich, unctious dish. You nust get your butcher to prepare the cheeks. I also found that a kilo will serve 4. If you like ox tail then you will love this dish. My son, who hates ox tail, loved this