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Dan Doherty’s chipotle-spiced braised ox cheek sloppy joe with celeriac slaw

  • serves 4
  • Easy

A sloppy joe is traditionally made with beef mince. This recipe from Dan Doherty of Duck and Waffle is a luxurious spiced version – it's guaranteed to be a crowd-pleaser.

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Ingredients

  • oil
  • ox cheeks 500g, trimmed of any fat and sinew
  • onion 1, finely sliced
  • garlic 3 cloves, finely chopped
  • bay leaves 2
  • rosemary 1 sprig
  • tomato purée 1 tbsp
  • chipotle paste 2 tbsp
  • red wine 1 glass
  • beef stock 1 litre
  • chopped parsley to serve
  • hot dog buns 4, split down the middle
  • celeriac ½, peeled and grated 
  • carrot 1, peeled and grated
  • red onion 1 small, finely sliced
  • mayonnaise 4 tbsp
  • Dijon mustard 1 tbsp
  • coriander ½ bunch (including stalks), chopped  
  • lemon ½, juiced

Method

  • Step 1

    Step 1

    Heat 3 tbsp of oil in a frying pan over a medium heat. Season the ox cheeks and put in the pan. Sear. When it is well browned all over, transfer to a saucepan. 

  • Step 2

    Step 2

    Fry the onion, garlic, bay leaves and rosemary in the same frying pan. Fry until soft but not coloured.  Add the tomato purée and chipotle paste and cook for a few minutes, then add the red wine and reduce by half. Add all of this to the ox cheeks and pour in the beef stock. Simmer on a low heat for 3½-4 hours until the cheeks give when pressed with the back of a spoon. Allow them to cool in the liquid. 

  • Step 3

    Step 3

    To make the slaw mix all the ingredients together with some seasoning, cover and chill until ready to serve. 

  • Step 4

    Step 4

    When the cheeks are cool enough to handle, take them out and gently flake the meat. Reduce the liquid down to a thick, gravy-like consistency, then add the meat back in and give it a stir.

  • Step 5

    Step 5

    To serve, heat the sloppy joe mix, add the chopped parsley and stir. Spoon the mix into the buns, and serve with a pile of the slaw. Eat straight away. 

Nutritional Information

  • Kcals 758
  • Carbs 51.5g
  • Protein 34.9g
  • Fat 41.7g
  • Salt 3g
  • Saturates 6.8g
  • Fibre 7.8g
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