Slow-cooked ox cheek in Pedro Ximénez

Authorcrumbs

Yields4 Servings
 2 ox cheekscut in half
 olive oil
 2 carrotsroughly diced
 1 large onionroughly diced
 4 garlic cloveschopped
 1 rosemary sprig
 300 ml Pedro Ximénez
 2 l fresh chicken stockideally made with a pig's trotter or two
 handful turnip tops
 knob butter
 handful chivesfinely chopped
1

Lightly season the cheeks. Warm a splash of oil in a casserole dish and brown the cheeks all over. Remove from the pot and set aside.

2

In the same pan, add a little more oil and slowly cook the carrots, celery and onion until caramelised. Add the garlic and rosemary, cook for 2 more minutes and then add all the sherry.

3

Reduce the Pedro Ximénez over a medium heat by about three quarters and then add the stock and let this reduce to about a third of its original quantity. Check the seasoning. Preheat the oven to 150C/300F/gas mark 2.

4

Pass the lot through a sieve, discarding the vegetables and reserving the liquid. Return the cheeks to the casserole dish, pour in the sauce and cover with the lid. Cook in the oven for 21⁄2-3 hours, until the cheeks are tender and ready to fall apart, and the sauce nice and glossy. If, after 3 hours, it isn’t, very carefully remove the cheeks, reduce the sauce to a glossy consistency on the hob, and then return the cheeks to the pan.

5

For the turnip tops, separate the leaves from the stalks. Blanch the stalks in boiling water for roughly 3 minutes, until they’re tender but still with bite – you don’t want to cook out that bitterness – then add the leaves for 30 seconds before draining. Toss with butter and salt.

6

Plate up and sprinkle the chopped chives on top. I like to serve with proper mash, made with plenty of cream and butter.

CategoryCuisine

Ingredients

 2 ox cheekscut in half
 olive oil
 2 carrotsroughly diced
 1 large onionroughly diced
 4 garlic cloveschopped
 1 rosemary sprig
 300 ml Pedro Ximénez
 2 l fresh chicken stockideally made with a pig's trotter or two
 handful turnip tops
 knob butter
 handful chivesfinely chopped

Directions

1

Lightly season the cheeks. Warm a splash of oil in a casserole dish and brown the cheeks all over. Remove from the pot and set aside.

2

In the same pan, add a little more oil and slowly cook the carrots, celery and onion until caramelised. Add the garlic and rosemary, cook for 2 more minutes and then add all the sherry.

3

Reduce the Pedro Ximénez over a medium heat by about three quarters and then add the stock and let this reduce to about a third of its original quantity. Check the seasoning. Preheat the oven to 150C/300F/gas mark 2.

4

Pass the lot through a sieve, discarding the vegetables and reserving the liquid. Return the cheeks to the casserole dish, pour in the sauce and cover with the lid. Cook in the oven for 21⁄2-3 hours, until the cheeks are tender and ready to fall apart, and the sauce nice and glossy. If, after 3 hours, it isn’t, very carefully remove the cheeks, reduce the sauce to a glossy consistency on the hob, and then return the cheeks to the pan.

5

For the turnip tops, separate the leaves from the stalks. Blanch the stalks in boiling water for roughly 3 minutes, until they’re tender but still with bite – you don’t want to cook out that bitterness – then add the leaves for 30 seconds before draining. Toss with butter and salt.

6

Plate up and sprinkle the chopped chives on top. I like to serve with proper mash, made with plenty of cream and butter.

Slow-cooked ox cheek in Pedro Ximénez