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PostSubject: Ox Cheeks...   Wed Jan 18, 2017 10:18 am

Have you tried them?

I think they are absolutely delicious.  Long slow cooking, but the result is unbelievably tender. 

Here is my favourite recipe:

         Slow cooked ox cheeks in wine

·         3 ox cheeks
·         2 large carrots, chopped
·         2 celery sticks, chopped
·         1 onion, chopped
·         2 garlic cloves
·         1 dash of brandy 
·         500ml of red wine
·         1 clove
·         1/2 tsp ground cinnamon
·         750ml of beef stock, or chicken stock if you prefer
·         2 bay leaves
·         1 star anise
·         1 tsp thyme
·         2 tbsp of tomato purée
·         2 anchovies
·         100g of plain flour, seasoned with a generous grinding of salt
·         Salt
·         black pepper
·         flat-leaf parsley, to serve
  1.   Preheat the oven to 150°C/gas mark 2
  2.  Trim excess fat of the ox cheeks and render in a hot frying pan
  3.  Cut each cheek into 6 pieces. Dust each piece in the seasoned flour, lightly coating it.
  4.  Render the chopped off fat in a large stock pot over a medium/high heat. Brown the ox   cheeks in the pan with the rendered fat, add a little oil if needed.
  5.  Once the meat is nicely browned, remove from the pan and set aside
  6.  Slice the onions, carrots and celery over a medium/low heat, until soft
  7.  Once the veg is soft, increase the heat and add the meat back to the pan, with the tomato puree.  Mix to coat the ox cheeks and veg in the puree. Cook until slightly darkens and coats the meat in a sticky tomato glaze.
  8.  Deglaze the pot with the brandy, swirl in the pan.and then add the wine, clove, cinnamon, stock, thyme and anchovies.
  9.  Bring to the wine and stock to the boil. Cover the pot with a lid and put it in the oven to cook for 2 1/2 hours.
  10.  After 2 1/2 hours check the meat. Turn off the oven and leave it to sit for half an hour in the hot oven. (Leaving the meat to rest makes the meat fibres relax for an even softer texture). Re-heat before eating if needed.
  11.  Serve with mashed potato or soft polenta.

Original source:  http://www.greatbritishchefs.com/recipes/slow-cooked-ox-cheeks-recipe

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PostSubject: Re: Ox Cheeks...   Wed Jan 18, 2017 12:29 pm

That looks like my kind of food - is it OK to use 2 or 3 dashes of brandy...Hic

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PostSubject: Re: Ox Cheeks...   Wed Jan 18, 2017 2:16 pm

I'm very partial to ox cheeks - cooked in a similar way to yours, Irene. I've not used anchovies, anise or clove in mine but I must try it - I know what effect a small amount of anchovy can do to a dish so it's definitely going on the to-do list.

Another almost unknown and underused beef cut is skirt or bavette. This is very popular in France where I would eat it often at a bistro in the old town in Nice (happy memories). It's good as steak provided it's not overcooked otherwise it needs a similar treatment to that of cheek.

Always used to start the bavette meal with courge or courgette flowers dipped in a light batter and deep fried.
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