Name: Braised ox cheek with flageolet beans & turnips
Yield: Serves 4-6
Cuisine: British
Ingredients: 400 g can flageolet beans; 8 black peppercorns; 2 good sprigs of thyme; 415 ml can consommé; 3-4 medium turnips, or the equivalent weight of baby turnips; good bread, to serve (optional); 2-3 tablespoons finely chopped curly-leaf parsley; 1 bay leaf; 2 tablespoons tomato purée; 8 medium-small banana shallots, peeled carefully to keep whole; 1 garlic bulb; 1 tablespoon red wine vinegar; 2 tablespoons olive oil, plus a little used for oiling and frying; flaked sea salt; 1.2 kg ox cheek, trimmed; 25 g butter; 2 teaspoons caster sugar; 2 tablespoons plain flour; 250 ml red wine, such as a Côtes du Rhône

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This dish came about on Exmoor in a kitchen so overrun with mice that before we found their hole blocked with salami and whole packets of biscuits, we thought that spectral forces were at work. They took what little dinner option there was, including a particularly runny Camembert I had specially brought from London. I drove into the strange local town just before closing and got what I could. Then I also found a couple of cans of flageolet beans that had been rolling about in the car boot