- Serves: 4
- Cook Time: 2 hours 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 ox cheeks, about 300-400g each (ask your butcher to prepare these by removing the skin and fat)
- plain flour, for dusting
- 1 tbsp vegetable oil
- 200 ml stout, London Porter, if possible
- 2 stick celery, cut into chunky matchstick lengths
- 1 leek, halved and sliced
- 2 carrots, roughly chopped
- 1 litres chicken stock
- large glug Worcestershire sauce
- buttery mashed potato, to serve
1. Chop the ox cheeks into 4-6 pieces then dust them with flour. Heat the oil in a frying pan and brown the meat.
2. Transfer the meat to a large saucepan or casserole dish. Deglaze the frying pan with a splash of the beer and pour it over the meat.
3. Add the celery, leek and carrot to the pan and cover with stock. Pour in the Worcestershire sauce and the rest of the beer. Bring to the boil, then reduce the heat and simmer gently for about 1 hour and a half, or until the meat is tender and falling apart.
4. Remove the ox cheeks from the pan and boil the remaining liquid until it has thickened slightly, about 20 minutes. Return the ox cheeks to the gravy to warm them through, then serve with mashed potato in a bowl with the gravy.
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