Ale-braised ox cheek stew with cheddar cobblers recipe

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Ale-braised ox cheek stew with cheddar cobblers recipe

Ox cheek is a cost effective cut of meat which tastes delicious when slow cooked, and the cheddar coblers are an indulgent, but totally necessary, addition.

Created by Lee Westcott for Davidstow®

Ingredients

  • 700 g ox cheek (buy this from your butcher and ask them to trim it for you beforehand). Marinate this in ale for 12 hour before cooking.
  • 1 large carrot, peeled and cut into large pieces
  • 2 celery sticks, washed and cut into large pieces
  • 1 sweet onion, peeled and cut into large dice sized pieces
  • 1 leek, washed and cut into large pieces
  • 0.2 celeriac, peeled and cut into large pieces
  • 400 g London Pride ale (or another ale equivalent)
  • 1 splash sherry vinegar
  • 1 pear, peeled cored and diced
  • 3 bay leaves
  • 4 thyme
  • 100 ml vegetable oil
  • 1 Salt and pepper (to taste)
  • 600 ml beef stock (you can buy amazing pre made beef stocks from most supermarkets)
  • 24.7 oz ox cheek (buy this from your butcher and ask them to trim it for you beforehand). Marinate this in ale for 12 hour before cooking.
  • 1 large carrot, peeled and cut into large pieces
  • 2 celery sticks, washed and cut into large pieces
  • 1 sweet onion, peeled and cut into large dice sized pieces
  • 1 leek, washed and cut into large pieces
  • 0.2 celeriac, peeled and cut into large pieces
  • 14.1 oz London Pride ale (or another ale equivalent)
  • 1 splash sherry vinegar
  • 1 pear, peeled cored and diced
  • 3 bay leaves
  • 4 thyme
  • 3.5 fl oz vegetable oil
  • 1 Salt and pepper (to taste)
  • 21.1 fl oz beef stock (you can buy amazing pre made beef stocks from most supermarkets)
  • 24.7 oz ox cheek (buy this from your butcher and ask them to trim it for you beforehand). Marinate this in ale for 12 hour before cooking.
  • 1 large carrot, peeled and cut into large pieces
  • 2 celery sticks, washed and cut into large pieces
  • 1 sweet onion, peeled and cut into large dice sized pieces
  • 1 leek, washed and cut into large pieces
  • 0.2 celeriac, peeled and cut into large pieces
  • 14.1 oz London Pride ale (or another ale equivalent)
  • 1 splash sherry vinegar
  • 1 pear, peeled cored and diced
  • 3 bay leaves
  • 4 thyme
  • 0.4 cup vegetable oil
  • 1 Salt and pepper (to taste)
  • 2.5 cups beef stock (you can buy amazing pre made beef stocks from most supermarkets)
For the cobbler
  • 125 g plain flour
  • 100 g rye flour
  • 70 g butter
  • 100 ml milk
  • 100 g 12 Month Mature cheddar, finely grated
  • 2 tsp horseradish cream
  • 1 Egg yolk to glaze
  • 3 tsp baking powder
  • 4.4 oz plain flour
  • 3.5 oz rye flour
  • 2.5 oz butter
  • 3.5 fl oz milk
  • 3.5 oz 12 Month Mature cheddar, finely grated
  • 2 tsp horseradish cream
  • 1 Egg yolk to glaze
  • 3 tsp baking powder
  • 4.4 oz plain flour
  • 3.5 oz rye flour
  • 2.5 oz butter
  • 0.4 cup milk
  • 3.5 oz 12 Month Mature cheddar, finely grated
  • 2 tsp horseradish cream
  • 1 Egg yolk to glaze
  • 3 tsp baking powder

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 735 mins
  • Cooking Time: 260 mins
  • Serves: 4

Step-by-step

  1. Pre heat a fan assisted oven to 120°C.
  2. For the ox cheek: Remove the ox cheek from the marinade.
  3. Cut into 8 pieces and brown in a hot casserole pan with vegetable oil.
  4. Remove from the pan once brown and drain well in a colander.
  5. Season with salt and pepper.
  6. Now repeat this process with the vegetables.
  7. Once they have all been coloured and drained (keep the vegetables aside ready to add back into the casserole at a later stage) place the pan back onto the heat with the vinegar and reduce by half.
  8. Now add the London Pride ale and reduce.
  9. Place the meat back into the pan along with the thyme and bay leaves. Stir well and finally add the beef stock.
  10. Bring to the boil and add the pear.
  11. Now place the lid onto the casserole dish and braise in the oven at 120°c (braising is a cooking term that refers to slow cooking of meats in liquid. It’s great for ensuring cheap cuts of meats remain moist and tender).
  12. Braise this for 3-4 hours. 1 hour before the end of the braise, add your vegetables back into the casserole.
  13. For the cobbler: Mix everything together but the egg yolk, and mix to a dough consistency. Then, with a rolling pin, roll out the mixture to 3mm thick and using a small round ring cutter, cut out as many circles as you can.
  14. Using a small knife create a crosshatch pattern. Now glaze with egg yolks.
  15. Once the casserole has cooked, remove the lid from the casserole pan and add the cobblers in (crosshatch side up).
  16. Place these back into the oven at 170°C without a lid and cook for approximately 15 minutes or until golden brown.

Some more recipes you might like:

Mustard and ale-baked gammon recipe

Alex James' rotisserie duck with Jerusalem artichokes recipe

Sirloin of beef and braised oxtail recipe

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