The Recipe Wheel by Rosie Ramsden

Author:Rosie Ramsden [Ramsden, Rosie]
Language: eng
Format: epub
ISBN: 9781448177103
Publisher: Ebury Publishing
Published: 2014-07-02T21:00:00+00:00

Ox cheek, mushroom and tarragon stew

COOK TO IMPRESS

4 large ox cheeks (800g), trimmed of fat, seasoned and rubbed with olive oil

30g unsalted butter

4 rashers of smoked streaky bacon or a 50g piece of pancetta, chunkily chopped

2 large leeks, cut into rounds

200g mixture of chestnut and wild mushrooms

a handful of fresh tarragon leaves, roughly chopped

300ml dry cider

200ml chicken stock

2 bay leaves

The seam of fat running through the middle of an ox cheek makes it a delicious thing to slow-cook. Succulent and slurpable, in fact. Serve with creamy mash and a dollop of crème fraîche.

1. Place an ovenproof casserole pan over a medium-high heat and add the ox cheeks. Brown the cheeks on all sides, until golden. Remove, set aside on a plate and cover with foil.

2. Add the butter and bacon or pancetta to the casserole, turn down the heat slightly and fry until the bacon is crisp. Add the leeks and mushrooms and gently fry, covered, for 10 minutes. Add most of the tarragon and return the cheeks to the pan.

3. Pour over the cider and simmer for 2 minutes to burn off the alcohol. Add the chicken stock and bring to the boil, then lower to a simmer. Add the bay leaves and slide into the oven to cook for at least 3 hours. After this time, test the tenderness of the cheeks by pulling at them with two forks. They should be easy to shred. If so, begin to pull each cheek into smaller pieces. Season to taste, then stir in the rest of the tarragon. Serve with fluffy garlic mashed potato.

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