Sig's braised ox cheek

Name: Sig's braised ox cheek
Yield: 4 servings
Cuisine: British
Ingredients: 600 gram ox cheek; 75 gr seasoned flour (salt, pepper, pimento or paprika); 2 large carrots; 1 large leek; 2 large onions; 2 large cloves garlic; 1/2 tube tomato puree or to taste; 2-3 vegetable or beef stock cubes; 1/2 pint water; 2 tablespoons brandy or cognac; 4 tablespoons white port or sherry; 1 teaspoons sugar; 1 sprinkling Zatar (optional, gives more exotic flavour); 1 sprinkling As El Hanout (optional,gives more exotic flavour); 1 sprinkling Pimentón; 2-3 tablespoons butter; 1-2 tablespoons sunflower oil

Sigrun @sigrun

German, living in England

I thought this makes a good dish for sharing and keeping warm . It has quite a few ingredients but can be prepared a day or two ahead if kept cool. It's an easy dish. Ox cheek has a stronger beef flavour, as it is a muscle that is used constantly by the animal. Braised it becomes very palatable. If there is a lot of untrimmed fat around the cheek, remove this . Melt it down in frying pan , then brown floured meat and soften vegetables in that. #footballfood

Sigrun @sigrun

German, living in England

Saved

Ingredients

slowcooker

4 servings

600 gramox cheek
75 grseasoned flour (salt, pepper, pimento or paprika)
2large carrots
1large leek
2large onions
2large cloves garlic
1/2tube tomato puree or to taste
2-3vegetable or beef stock cubes
1/2 pintwater
2 tablespoonsbrandy or cognac
4 tablespoonswhite port or sherry
1 teaspoonssugar
1sprinkling Zatar (optional, gives more exotic flavour)
1sprinkling As El Hanout (optional,gives more exotic flavour)
1sprinkling Pimentón
2-3 tablespoonsbutter
1-2 tablespoonssunflower oil

Saved

Steps

slowcooker

1

Cut the ox cheek into bite size cubes, chop the onions roughly. Add seasoned flour into a bag with the cubed meat, shake about until the meat is covered slightly with the flour.
2

Heat a frying pan with the butter and oil. In the meant heat your crockpot or slowcooker on low heat. Add the meat into the frying pan in batches. Brown all over, remove from pan. You may have to add a little more butter or oil. Transfer the browned meat into the heated crockpot.
3

Add the onions into the same pan you cooked the meat in without cleaning the oil out of pan. Chop the onions,leeks, carrots and garlic into large chunks.First add the onions into pan soften them but don't burn them, then add the garlic, carrots and leeks. Cook on gentle heat until they start to soften a little.
4

Transfere the mixture into crockpot. Add the port and brandy as well as the tomato puree. Stir well. Turn up the heat on crockpot. After about 30 minutes add the stock cubes, water, then taste. Add the sugar to balance the flavours and Zatar and As El Hanout and the Pimentón if using. Now just let it do its beautiful thing. Season to taste in between. Serve in crockpot with mash potato, pasta,polenta, rice or on its own with bread.