Ox Cheek Braised with Stout and Chilli
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Feeds 3 - 4 people 
Prep time 15m
Cook time 240m
Description
This is such a rich, luxurious dish that is so easy to prepare: just pop everything into the oven and let time do the work. It is wonderful on mashed potato, polenta, or even a jacket potato. It would also be delicious with classic herb dumplings on top.
Ox cheek is a cut that needs long, slow cooking to draw out its qualities. The connective tissue breaks down, rendering the meat incredibly soft and rich in flavour.
- 1kg ox cheeks, cut into large chunks
- 1 can stout
- 1 litre beef stock
- 6 round shallots, peeled and halved
- 1 head garlic, cloves peeled
- 1 scotch bonnet chilli, pierced with a knife but left whole
- 1 large sprig thyme
- Mashed potato to serve
- Preheat the oven to 140C.
- Heat a little oil in a large, lidded casserole and sear the meat in two batches. Set aside.
- Fry the onion halves until golden.
- Add the stout, stock, garlic cloves, thyme, and chilli. Season with salt and pepper.
- Put the lid on and transfer to the oven. Cook for 4 hours, or until the meat is falling apart. If you like, you can remove the meat after this time and reduce the sauce until thick, on the hob. Return the meat to the pan to gently heat through again before serving with mashed potatoes.
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Ingredients you will need
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