Spit­fre-braised ox cheek with mash, red cab­bage & English mus­tard clot­ted cream

Olive - - Seasonal Recipe Index -

8 HOURS|SERVES 6|EASY

We braise our ox cheeks whole at The Com­passes and it gives a fan­tas­ti­cally rich, sticky re­sult.The punchy mus­tard clot­ted cream is a deca­dent ac­com­pa­ni­ment along­side the sharp red cab­bage. (the­com­pass­escrun­dale.co.uk)

ox cheek 1.5kg, trimmed

oil

car­rot 1, peeled and diced

leek 1, sliced

onion 1, diced

bay leaves 2

thyme 4 sprigs

Spit­fire ale 500ml (or use any golden ale)

beef stock 1 litre

mashed pota­toes to serve

BRAISED RED CAB­BAGE

red onion 1

red cab­bage 1

bal­samic vine­gar 150ml re­cur­rant jelly 50g

but­ter 30g

MUS­TARD CLOT­TED CREAM

clot­ted cream 200g

English mus­tard 20g

thyme leaves chopped to make 1 tsp

• Heat the oven to 140C/fan 120C/gas 1. Fry the ox cheek in 1 tbsp oil in a large, heavy pan over a medium heat. When browned, re­move from the pan and add the veg­eta­bles, bay leaves and thyme. When all the veg­eta­bles are golden (about 8 min­utes), add the ale and scrape away any bits stuck to the bot­tom of the pan. Add the ox cheeks back and sim­mer un­til the liq­uid has re­duced by half. Add the stock, bring back to the boil, and cover with foil or a tightly fit­ting lid. Slow-cook in the oven for 4-5 hours, un­til very ten­der. Turn the meat ev­ery 2 hours while cook­ing.

• Slice the onion and red cab­bage very finely and put them in a heavy bot­tomed pan. Add the re­main­ing in­gre­di­ents and sim­mer for 5 min­utes. Cover with a lid and sim­mer gen­tly for around 1 hour, stir­ring oc­ca­sion­ally, un­til the cab­bage looks shiny and sticky.

• Mix the clot­ted cream and English mus­tard. Add the thyme and whisk for 20-30 sec­onds by hand, un­til it’s mixed and a lit­tle foamy. Chill for at least 1 hour.

• When the meat is ready, re­move from the sauce. Re­duce the sauce, if it needs it, to make a light gravy. Add the cheeks back to the pan.

• Serve the mash at the bot­tom of your dishes with the cab­bage and ox cheek on top and spoon over some cook­ing liquor. Serve with the mus­tard clot­ted cream.

PER SERV­ING 615 KCALS|FAT 34G|SAT­U­RATES 18.2G CARBS 26.9G|FI­BRE 5.1G|PRO­TEIN 44.1G|SALT 0.9G

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