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4
Medium
Published 2013
Like oxtail, ox cheek was once a cheap, dowdy, resolutely unglamorous cut, but has ascended to the A-list. And I can see why. Cooked slowly, these cheeks, with all that hard-working connective fibre, break down into the most luscious strands. They have a sublime richness and should be eaten with a spoon, from a bowl.
Season the flour. Chop each ox cheek into 4–6 pieces, then dust them with the seasoned flour. Heat the oil in a frying pan over a high heat and brown the meat in batches. Transfer the meat to a large saucepan or flameproof casserole. Deglaze the frying pan with a splash of the beer and pour it over the meat.
Add the celery, leek and carrots to the casserole and cover with the stock. Pou
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