Mike, our butcher, had got a couple of Ox Cheeks in. I’ve never had them before but I thought I’d give them a go.
I think the bit of Irish in me had attuned to the fact that St Patricks day was approaching so I decided to cook these cheeky chappies in Guinness (other stouts are available…)with a few flat mushrooms, carrots and onions and serve them with a good dollop of Champ, that comforting dish of mashed potato with spring onions and lots of butter!
I have to say that I was not disappointed with the results. After quite a few hours of cooking I had a gorgeous dark gravy and the cheeks were moist and succulent and had a lovely beefy flavour that reminded me of a cross between beef shin and Ox tail.
The Cheeks went a long way too. They are quite rich due to the gelatinous nature of them so a little seems to go a long way. You shouldn’t pay a lot for them either which makes them a real bargain.
With the leftover meat, champ and gravy I made some potato cakes with the meat in the middle, baked them in the oven and served them with some peas and the leftover gravy… I’ll tell you something, leftovers don’t get much better!
I would recommend anyone to give Ox cheeks a go. They are a very forgiving meat to cook as long as they are cooked for plenty of time, they are cheap and extremely tasty. Don’t be put off by the look of them or the part of the animal they are from. They really are delicious which is probably why all the celebrity chefs are coming out with recipes for them… lets hope they don’t succeed in pushing up the price of these cheeky little morsels!
Recipe (to serve 8 adults)
1 large or two medium onions chopped
2 garlic cloves chopped
4 large carrots cubed/sliced
8 – 12 flat mushrooms sliced
Plain flour (some)
About 400ml beef stock
2 x 500ml bottles of Guinness
1 or two star anise
1 Tablespoon muscavado sugar or other dark sugar
Pinch of thyme
Good pinch of salt to taste and a really good grind of black pepper
For the Champ
2 kilo peeled potatoes
50 gram butter
When we had this we prepared it the day before we were going to have it so that it could be put straight in the oven to be ready for teatime. It’s a good idea to do if you have a busy day.
First off dice your onions and finely chop your garlic and fry gently in a large oven proof pan. Add the carrot, thickly sliced and continue to gently fry.
Prepare your Ox Cheek by taking off the outer thick bits of fat and any thick bits of membrane. Don’t worry too much about the state of your cheeks being perfect, after a long slow cook they’ll be fine.
Once the onion has softened and the carrot is stating too take on a bit of colour add your cheeks to brown.
Heat your stock ready to go in the pan.
Add your stock a little at a time while giving everything a bit of a stir. You should end up with a thick paste. If it’s a little lumpy don’t worry as after a long cook it should cook out.
Now pour in your two bottles of Guinness. Remember to do a quality control taste on each bottle before adding!
Add the rest of the ingredients and bring to a simmer.
Once the liquid has come to the simmer you can either take off the heat, cool and refrigerate to cook the next day or it can be put in the oven to finish off.
The Stew can be cooked,covered, on 165°C for three hours or 150°C for about six hours. We put our stew straight in the oven from the fridge. We put it in a cold oven set to 150°c where it stayed for three hours and then we turned it up to 160°c for another three hours, after which it was cooked perfectly. The cheeks were lifted out of the gravy to rest while the gravy was put in the oven uncovered to reduce slightly.
As for the champ, well thats dead easy. Peel and cut your potatoes into approximately 1 1/2’’ chunks. Plonk into a pan and just cover with water, bring to the boil and simmer for about 30 minutes or until tender. Drain the potatoes and put on a very low heat until the steam almost stops (meaning all the excess water has evaporated and you’ll have nice fluffy potatoes).
While your potatoes are finishing, put the onions, milk, butter and seasoning in a pan and warm gently allowing all the flavours to infuse.
When your potatoes are ready give them a good mashing and then fold the milk, butter and onion mixture into the potatoes.
Once your ready to plate up the Ox cheeks can be sliced or pulled apart with a fork. Simply put a dollop of Champ into a dish, place some Ox cheek on top then ladle some gravy over the top. We finished our dish off with a little purple sprouting broccoli.
A nice cheap meal that really tasted like something you should be paying a lot of money for in a trendy ‘Gastro’ pub.
Happy St Patricks Day everybody… enjoy your Guinness, in moderation… of course!