Herbies Spices Recipes
Slow-Cooked Ox Cheeks
Description
Ox cheeks, sometimes called beef cheeks, can be difficult to get in country areas. Pester your butcher for them as it’s worth the effort. If it’s totally impossible to get cheeks, you can use ox-tail or even a leg of lamb.
Ingredients
At a glance
Red Meat
Serves
4-6
2 or 3 carrots
2 parsnips
1 large onion, quartered
3 large ripe tomatoes
1Kg ox cheeks, trimmed
2 tablespoons Herbie’s Spices Baharat
2 tablespoons olive oil
1 cup beef stock
½ cup red wine
Herbie's Spices Sea Salt, ground, to taste
Methods/steps
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Preheat oven to 150ºC.
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Prepare vegetables by cutting carrots and parsnips into finger-length pieces, halving the thicker end lengthwise.
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Peel tomatoes and chop the flesh, retaining the seeds and juice.
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Coat the ox cheeks well with the spice blend.
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In a large heavy-based casserole pot, heat the oil and seal the cheeks on all sides.
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Add stock, wine and vegetables and mix in gently, making sure the cheeks are not sticking to the base of the pot.
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Bring to boiling point, cover with lid and remove to the heated oven.
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Reduce the oven temperature to 100ºC and cook very slowly for about four hours. The meat should cut easily with the side of your fork when it is done.
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Check for seasoning – some stocks are more salty than others.
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Serve over perfect mashed potatoes, or with white bean mash.
Additional Tips
This is a comfort food par excellence!
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