Recipe: Slow braised ox cheek
PUBLISHED: 12:40 04 March 2016 | UPDATED: 12:40 04 March 2016
Head of catering at Blackwells Farm Produce, Mark Woodyard, shares this recipe for slow braised ox cheek
Mark Woodyard is head of catering and joined Howard Blackwell and the team at Blackwells Farm Produce six years ago. Since that time he’s expanded the business rapidly. ‘I come from a restaurant background and just wanted to move into a different area of catering. There was just one chef when I arrived and now there are four of us. The two big areas we’ve expanded are the farm shop as we also outsource our freshly-prepared ready meals, pies, desserts and chutneys to other butchers and shops. There is even an outside catering arm of the business.’
Here Mark shares his recipe for a rich, Great British favourite...
1 ox cheek (750g)
2 tbsp of vegetable oil
350ml of red wine
250ml of beef stock
1 carrot (diced)
1/2 onion (diced)
1/2 leek (diced)
1 celery stick (diced)
1 sprig of thyme
1 bay leaf
4 garlic cloves
Season the ox cheek and brown in a casserole dish quickly and evenly using vegetable oil. Next, remove the ox cheek and set aside while cooking the vegetables for 10 minutes until lightly brown.
Add the ox cheek back to the casserole dish along with the red wine, beef stock, herbs, peppercorns and garlic. Now cover with a lid. Cook for four hours at 140C until the cheeks are very tender.
Strain the braising liquor out of the casserole dish. To make the sauce, reduce the liquor by half finishing with a knob of butter and teaspoon of tomato puree.
Enjoy with either a potato rosti or mash potato and some baby leeks.
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Blackwells Farm Shop
Herons Farm, Colne Road, Coggeshall, Colchester, CO6 ITQ, 01376 562500