Ox Cheek Stew with Neeps and Tatties

Name: Ox Cheek Stew with Neeps and Tatties
Yield: Serves 4–6
Ingredients: Salt and freshly ground black pepper; 1.1–1.5 kg (2½–3 lb) ox cheeks, trimmed of all fat and sinew; 2 large onions, sliced; Salt and freshly ground black pepper; 1 sprig of fresh thyme; 1 small garlic clove, crushed; 1 bottle red wine; 1 bay leaf; 2 tablespoons unsalted butter; 450 g (1 lb) swedes; 900 ml–1.2 litres (1½–2 pints) Veal Jus or alternative; 450 g (1 lb) shallots; 450 g (1 lb) potatoes; 100 g (4 oz) unsalted butter

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

Ox cheeks are an unusual cut of beef with a good, open texture which is ideal for braising or stewing as it enables the beef to absorb all the sauce and liquor. If you can’t find a butcher to offer you the cheeks, then just use large pieces of chuck steak. This is similar in texture and will work well in this recipe.

Ingredients

1.1–1.5 kg (2½–3 lb) ox cheeks, trimmed of all fat and sinew
Salt and freshly ground black pepper

Method

Season the ox cheeks with salt and pepper. Pre-heat a frying-pan and add a little cooking fat. Fry the cheeks until well coloured on all sides. Remove from the pan and drain off excess fat or liquor. Colour the sliced onions in a braising pan until well coloured. Add the garlic, thyme, bay leaf and half the red wine. Bring to the boil and boil to reduce until almost dry. Add the veal jus