Slow-cooked ox cheeks with potato terrine, confit carrots and broccoli

(SERVES 4) INGREDIENTS

● 2 large beef cheeks

● 1 large onion, diced

● 1 celery rib, diced

● 1 small carrot, diced

● 2 garlic cloves, chopped

● 1l good quality liquid beef stock 300ml red wine

● 1 tbsp Marmite

● Few thyme sprigs

●Bay leaf

● Few rosemary sprigs

● 1 tbsp treacle

● Salt and pepper

FOR THE POTATO TERRINE:

● 2kg russet potatoes

● 3 cloves garlic, minced

● Few thyme leaves

● 3 tbsp butter, melted

● 3 tbsp beef dripping, melted

● Salt and white pepper

FOR THE CARROTS:

● 2 large carrots, peeled

● 50g butter

● 500ml chicken stock

● Chives, to garnish

FOR THE BROCCOLI:

● 300g purple sprouting broccoli

● 3 garlic cloves

● 100ml vegetable oil

METHOD

1. Preheat the oven to 160C/140 Fan/ 320F/Gas Mark 4.

2. Trim the cheeks of any visible fat, sinew and silverskin and cut in half. Season well with salt and pepper and sear in a very hot pan.

3. Remove and add the diced onion, carrot and celery and fry with the garlic until browned. Return the cheeks. Add the beef stock, red wine, Marmite and herbs. Cover and simmer for 3½ hours.

4. Once cooked and cooled, carefully remove the cheeks, being careful not to break them up. Strain the cooking liquor and pour into a clean pan, adding the treacle.

5. Cook on a high heat until the sauce has reduced by two-thirds and is thick and syrupy.

6. Whisk in two or three cold cubes of butter and serve half a cheek per person with the shiny sauce poured over.

7. For the potato terrine, preheat the oven to 220C/200 Fan/425F/Gas Mark 7.

8. Peel and thinly slice the potatoes using a mandolin or very sharp knife. Mix the minced garlic, thyme leaves, butter and beef dripping together, and season with salt and white pepper. Set aside.

9. Layer the potatoes in a tin lined with greaseproof paper with a large overhang for easy removal. Pour over the beef dripping mixture. Cook for one hour, or until the potatoes are completely tender. Stick a knife through the centre and if it meets no resistance, they’re done. Leave to cool completely. Cover the top with another layer of greaseproof and place another baking tin on top of that. Fill with kitchen weights or tins from the cupboard and place in the fridge overnight to press.

10. The next day, remove the terrine and trim into equal oblongs. Fry in vegetable oil until crisp and golden.

11. To cook the carrots, cut the carrot in half lengthwise. Heat the butter in a shallow pan and place cut side down. Allow to brown a little and then add the stock. Cover and simmer for 10-15 minutes. Serve sprinkled with finely-cut chives.

12. Trim the broccoli and steam for three minutes. Then place in a hot pan with a little oil to crisp up. While that steams, add the sliced garlic to the heated oil and keep it moving until it turns golden brown.

13. Remove with a slotted spoon and drain, then sprinkle over the slightly charred broccoli with flaky sea salt.

● The potato and beef can be done in advance and this recipe can easily be doubled up for feeding a crowd. The potato trimmings make a great filling for an Easter Sunday frittata with watercress and feta cheese.