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Braised ox cheeks with gentleman’s relish

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend
Hearty ox cheeks make a wonderfully satisfying meal during the cold months. Serve with a spoon of buttery mash.

Method


  1. Dredge the ox cheeks in flour and heat the oil in the casserole dish. Fry the cheeks until golden-brown all over, then remove from the dish using a slotted spoon.

  2. Add the vegetables to the casserole and cook for 2-3 minutes. Pour in the wine and scrape up any browned bits with a wooden spoon.

  3. Add the stock and bring to boil, return the ox cheeks to the dish, bring to a simmer and cook for 2-3 hours, or until the ox cheeks are very tender.

  4. Remove the cheeks from the sauce and boil for 4-5 minutes, or until the sauce has thickened. Strain the sauce, then return the ox cheeks back to the sauce.

  5. Meanwhile, for the relish, blend all the ingredients in a food processor until well combined. Spoon the butter onto a large piece of clingfilm, roll into a long sausage, then chill in the fridge.

  6. Serve the cheeks a slice of relish.

Ingredients

For the ox cheeks

  • 2 x ox cheeks, fat and skin removed, cut into 6 pieces
  • 50g/2oz plain flour
  • 1 tbsp oil
  • 2 celery stalks, chopped
  • 1 leek, chopped
  • 2 carrots, chopped
  • 225ml/8fl oz red wine
  • 1 litre/1¾ pints beef stock

For the Gentlemen’s relish

  • 150g/5oz salted anchovy fillets
  • 250g/9oz butter, cubed
  • ½ tsp cayenne pepper
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • freshly ground black pepper
  • ½ lemon, juice only
  • 1 tbsp Worcestershire sauce
  • ½ garlic clove

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Braised ox cheeks with gentleman’s relish

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