Slow-Braised Ox Cheek with Carrots & White Wine
SpringBeefServes 6
Ingredients
- 3 ox cheeks
- 1 heaped tablespoon flour
- 1 pig's trotter, split
- 400g carrots
- 1 bottle of dryish white wine
- 1 large onion
- 3 garlic cloves
- A bouquet garni of parsley, rosemary and bay leaf
- Olive oil
- Sea salt and freshly-ground black pepper
Method
Chop the onion and peel and crush the garlic. Peel the carrots and cut into slices.
Trim the ox cheeks, cut into two-inch chunks, season well and toss with the flour in a plastic bag.
Heat a tablespoon of olive oil in a heavy pan and cook the onion and meat until the onion starts to soften and the meat has taken on a little colour.
Transfer to a large casserole, add enough wine to cover, then the garlic, carrots, herbs and the trotter.
Cover and cook gently at 170°C / gas mark 3 for five hours, or until the meat is completely cooked and can be flaked.
Allow to cool and refrigerate overnight. Remove any fat from the top, reheat and serve.
From the April 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)