- 6
Ingredients
- 3 Ox Cheeks
- 2 large Carrots, chopped
- 2 sticks Celery, chopped
- 1 Onion, chopped
- 2 cloves Garlic
- 500 ml Red Wine
- a dash Brandy
- 2 Anchovies
- 1 clove
- half tsp of cinnamon
- 2 Bay Leaves
- 1 Star Anise
- 1 tsp Thyme
- 2 tbs Tomato Puree
- 750 ml Beef Stock, you could use Chicken stock if you prefer
- 100 g Plain Flour, seasoned with a generous grinding of salt
- Salt and Black pepper
- Flat Leaf Parsley, to serve.
Preparation
Step 1
Pre-heat the oven to 150 degrees Celsius.
Trim excess fat of the ox cheeks and render in a hot frying pan.
Cut each cheek into 6 pieces. Dust each piece in the seasoned flour, lightly coating it.
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.
Once the meat is nicely browned, remove from the pan and set aside.
Slice the onions, carrots and celery over a medium/ low heat, until soft.
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.
De-glaze the pot with the brandy, swirl in the pan, then add the wine, clove, cinnamon, stock, thyme and anchovies.
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.
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 fibers relax for an even softer texture). Re-heat before eating if needed.
Serve with Mashed Potato or soft Polenta.