Chipotle-spiced braised ox cheek sloppy joe with celeriac slaw

4½ HOURS + COOLING|SERVES 4|EASY

A sloppy joe is traditionally made with beef mince – this is a luxurious spiced version. oil ox cheeks 500g, trimmed of any fat and sinew onion 1, finely sliced garlic 3 cloves, finely chopped bay leaves 2 rosemary 1 sprig tomato purée 1 tbsp chipotle paste 2 tbsp red wine 1 glass beef stock 1 litre chopped parsley to serve hot dog buns 4, split down the middle CELERIAC SLAW celeriac ½, peeled and grated carrot 1, peeled and grated red onion 1 small, finely sliced mayonnaise 4 tbsp Dijon mustard 1 tbsp coriander ½ bunch (including stalks), chopped lemon ½, juiced

• Heat 3 tbsp of oil in a frying pan over a medium heat. Season the ox cheeks and put in the pan. Sear. When it is well browned all over, transfer to a saucepan. • Fry the onion, garlic, bay leaves and rosemary in the same frying pan. Fry until soft but not coloured. Add the tomato purée and chipotle paste and cook for a few minutes, then add the red wine and reduce by half.Add all of this to the ox cheeks and pour in the beef stock. Simmer on a low heat for 3½-4 hours until the cheeks give when pressed with the back of a spoon. Allow them to cool in the liquid. • To make the slaw mix all the ingredients together with some seasoning, cover and chill until ready to serve. • When the cheeks are cool enough to handle, take them out and gently flake the meat. Reduce the liquid down to a thick, gravy-like consistency, then add the meat back in and give it a stir. • To serve, heat the sloppy joe mix, add the chopped parsley and stir. Spoon the mix into the buns, and serve with a pile of the slaw. Eat straight away.

PER SERVING 758 KCALS|FAT 41.7G|SATURATES 6.8G CARBS 51.5G|FIBRE 7.8G|PROTEIN 34.9G|SALT 3G