Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is Slow Cooked Ox Cheeks.
Ox Cheeks (Beef Cheeks) have become a bit of a trend in the restaurants, however it has always been a favorite of mine in the kitchen. This recipe uses a slow cooker however it can be done just as easily in an oven.
- 1 tablespoon oil
- Ox Cheeks for 2, around 500g.
- 1 large onion, sliced
- 1 carrot, thickly sliced
- 1/4 teaspoon dried thyme
- 100ml red wine
- 2 generous tablespoons red currant jelly
- salt and black pepper, to taste
- Set the slow cooker on high and heat a frying pan with the oil.
- Place the ox cheeks in and allow to brown on all sides. When done, place the ox cheek in the slow cooker.
- Add the onion to the pan and fry on a medium heat until soft.
- Add the thyme, carrot and fry off for 5 minutes or so. Add to the slow cooker.
- Turn the heat up on the frying pan, and add the wine to de-glaze the pan.
- Add the red currant jelly to the wine and stir to dissolve. Add to the slow cooker. Season to taste.
- Turn the slow cooker to Low, put the lid on, and leave for 8 to 10 hours.
If you do not have a slow cooker then you can cook on 150, Gas 2 or bottom right AGA.
For a true “one pot dish” add new potatoes after about 4hrs.
If the juice’s are thin after the cooking process, return to a frying pan and reduce or add a small amount of cornflour.