Slow cooked ox cheeks in ale

Our grass fed, free range ox cheeks taste fantastic in this boozy stew. Ox cheek is often overlooked, which we think is a real shame as it boasts rich, beefy flavours and becomes wonderfully tender when slow cooked.

3 hours 30 mins

6

Medium

• Field & Flower ox cheeks (500g pack)
• 2 large carrots, chopped
• 2 celery sticks, chopped
• 1 onion, diced
• 2 garlic cloves
• 500ml brown ale of your choice
• 750ml of beef stock
• 2 bay leaves
• 2 tbsp tomato purée
• 100g plain flour
• Olive oil
• Sea salt & freshly ground black pepper

1. Preheat the oven to 150°C / Gas mark 2. Remove your ox cheeks from their packaging and rest until they have reached room temperature. Use a sharp knife to trim off any excess fat.

2. Bring a large frying pan to a medium heat while you slice each cheek into bite-sized chunks. Dust the cheeks lightly with flour.

3. Place the diced cheeks into the pan with a drop of olive oil, browning all over until dark and golden. Remove them from the pan and set aside to cool.

4. Add the chopped carrots, onions, celery and garlic to the pan you used before and gently fry over a moderately low heat.

5. Increase the heat a little and add your ox cheeks back into the pan, along with the tomato purée. Stir until the meat and vegetables are coated in the purée and cook for another 3 minutes.

6. Add the ale, stock, and bay leaves and bring everything to the boil.

7. Cover the pan with a lid before transferring to the oven to cook for 2 and a half hours.

8. When you think it's ready, check the meat to ensure the cheeks are tender, but not falling apart.

9. If you have the time, turn off the oven and place the pan inside to rest for a further 30 minutes to allow the flavours to mature.

10. We like to serve this rich dish with creamy mashed potatoes and steamed green vegetables.