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)
- 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
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 735 mins
- Cooking Time: 260 mins
- Serves: 4
Step-by-step
- Pre heat a fan assisted oven to 120°C.
- For the ox cheek: Remove the ox cheek from the marinade.
- Cut into 8 pieces and brown in a hot casserole pan with vegetable oil.
- Remove from the pan once brown and drain well in a colander.
- Season with salt and pepper.
- Now repeat this process with the vegetables.
- 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.
- Now add the London Pride ale and reduce.
- Place the meat back into the pan along with the thyme and bay leaves. Stir well and finally add the beef stock.
- Bring to the boil and add the pear.
- 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).
- Braise this for 3-4 hours. 1 hour before the end of the braise, add your vegetables back into the casserole.
- 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.
- Using a small knife create a crosshatch pattern. Now glaze with egg yolks.
- Once the casserole has cooked, remove the lid from the casserole pan and add the cobblers in (crosshatch side up).
- Place these back into the oven at 170°C without a lid and cook for approximately 15 minutes or until golden brown.
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Sirloin of beef and braised oxtail recipe