Ox cheeks – and beef cheeks – are amazing cuts of meat. When slow cooked, the become incredibly tender and melt in the mouth. Although the weather is warming up outside, the evenings are still cool enough to enjoy this delicious meal. This recipe easily feeds a family of four, with leftovers for another day. INGREDIENTS4 ox cheeks – ask your butcher to remove as much fat as possibleYare Valley rapeseed oil3 shallots, quartered3 or 4 bay leaves2 celery stalks, chopped2 large carrots, slicedA generous helping of white peppercornsDried parsley & fresh thyme500ml good red wineA beef stock potBoiling water…
The Butcher's House
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Continue ReadingOxtail is an underrated cut of meat – and a far cry from the soups of our childhoods. One of the cheapest cuts, if not the cheapest, of beef, oxtail is full of flavour and benefits from slow cooking. This recipe easily feeds a family of four, with leftovers for another day. INGREDIENTS1 oxtail, jointedYare Valley rapeseed oil2 red onions, quartered3 or 4 bay leaves2 celery stalks, chopped2 large carrots, slicedWhite and pink peppercornsHalf a swede, dicedDried parsley & dried oregano1 beef stock pot1 bottle Broadside beerTomato pureeAround 5g porcini mushroomsCornflour Add a splash of Yare Valley rapeseed oil to…