Braised ox cheeks

Ready in 3 hours

1.2kg ox cheek, cut into large chunks
2 tbsp plain flour
4 tbsp olive oil
2 onions, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
3 garlic cloves, finely chopped
300ml wine
500ml beef stock
1 tbsp tomato purée
2 tbsp redcurrant jelly

1 Place the ox cheek in a large bowl, sprinkle with the flour, season well and combine well. Heat a little of the oil in a large frying pan, add the ox cheek and cook, turning frequently until browned all over. You’ll need to do this in batches. Set to one side in a large casserole dish that has a lid.

2 Heat the remaining oil in the same pan, add the onion, carrots, celery and garlic and cook for 10 minutes. Add the wine, bring to the boil and bubble for 2 minutes to cook off the alcohol. Pour into the casserole dish with the ox cheeks, add the remaining ingredients, cover and braise for 2 to 21⁄2 hours until perfectly tender.

3 Strain the cooking liquid through a sieve, and pour into a medium saucepan, discard the vegetables and bring to the boil. Reduce until thickened. Check the seasoning and serve poured over the ox cheeks.

Porcini mash

Soak 15g dried porcini mushrooms in boiling water for 10 minutes. Meanwhile, cook 1.5kg peeled and cubed Maris Piper potatoes until perfectly tender. Drain well, return to the pan and heat to cook off any moisture. Drain the mushrooms and finely chop. Heat 50g butter in a small saucepan, add the mushrooms and gently cook for
a couple of minutes. Add the potatoes along with 100ml milk or cream and mash until smooth.

Garlic buttered greens

Place 25g butter and a tablespoon of olive oil in a large non-stick frying pan, add a peeled bashed garlic clove and gently warm through for 5 minutes. Remove the garlic and add 200g shredded kale and a good splash of water. Season, cover and cook for 5 minutes until tender.

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