Ap­ple cake

Scottish Field - - THE ANDERSON -

side of the pan and brown each piece of ox­tail one at a time.

Once the meat is browned, re­move it from the pan. When all the meat has been browned, add the wine, stock, star anise and bay leaves to the veg­eta­bles.

Turn up the heat to medium and once the liq­uid is hot, re­turn the ox cheeks to the pan. Lower the heat and cover the pan.

Sim­mer the meat for about one and a half hours or un­til ten­der.

Re­move the meat from the pan and skim any fat from the sur­face of the liq­uid left in the pan. (At the res­tau­rant we chill the liq­uid overnight and re­move the fat once it has hard­ened.)

In a sep­a­rate pan, melt the but­ter and add the flour, whisk­ing the two to­gether for about three min­utes. Slowly add the cook­ing liq­uid to the flour mix­ture a la­dle at a time. Then add the meat and heat through. Serve with mashed pota­toes.

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