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Ox Cheek Stew with Neeps and Tatties
- Serves
4–6
- Difficulty
Medium
By Gary Rhodes
Published 1995
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 - 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
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