Name: Irish ox Cheeks
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: Serves 4
Ingredients: 2 tbsp plain white flour; 200 g/7 oz parsnips, peeled, cored and diced; 1 tbsp sunflower oil; 4 tbsp oat groats; 2 large garlic cloves, chopped; 330 ml/11¼ fl oz/11/3 cups stout, ale or lager; 2 ox cheeks, about 500 g/1 lb 2 oz each, trimmed of fat and cut into large pieces; salt and freshly ground black pepper; boiled or mashed potatoes, to serve; 6 juniper berries, tied in a piece of muslin and crushed; 200 g/7 oz white cabbage, cored and shredded; 350 g/12 oz leeks, halved lengthways, sliced and rinsed

Preparation info

Serves
4

Difficulty
Medium
Ready in
7 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

2 ox cheeks, about 500 g/1 lb 2 oz each, tr

Method

Season the ox cheeks with salt and pepper and dust with the flour. Heat the oil in a frying pan over a high heat. Reduce the heat to medium, add the cheeks and fry for 3–5 minutes until browned. Transfer to the slow cooker. Add the oats and juniper bundle, tucking them between the meat. Add the parsnips.

Pour off any excess fat from the pan, leaving about 1 tablespoon. Add the leeks and

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