Rich ox cheek stew
- January 2014
- Serves 6
- Hands-on time 25 min, oven time 5 hours
Slow-cooked ox cheek stew with wine and smoky bacon. Just add creamy mash potatoes and you’re onto a dinner of the upmost comfort.
- 19.4g (9g saturated)
- 8.6g (3.9g sugars)
The portions are generous, so you could make the dish go further by cutting the meat into chunks. If you can’t find ox cheeks, use beef shin instead.
Cook the stew up to a day in advance. Cool, then cover and keep in the fridge.
To freeze, bag up the cooled stew in batches and keep in the freezer for up to 3 months. Label the serving size of each batch so you can see at a glance. Defrost before reheating.
Ox cheeks need slow, gentle cooking. They weigh around 500g each, so half per person is a good quantity if you’re thinking of scaling up the recipe.
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