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Spitfire-braised ox cheek with mash, red cabbage and English mustard clotted cream

Spitfire-braised ox cheek with mash, red cabbage and English mustard clotted cream

Published: October 29, 2015 at 9:59 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

An easy, slow and low recipe for spitfire-braised ox cheeks with red cabbage from The Compasses Inn in Canterbury

Nutrition:
NutrientUnit
kcal615
fat34g
saturates18.2g
carbs26.9g
fibre5.1g
protein44.1g
salt0.9g
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Try this recipe for ox cheek stew with red cabbage, then check out our classic red cabbage, braised red cabbage, slow cooker red cabbage and more Christmas red cabbage recipes.

Ingredients

  • 1.5kg ox cheek, trimmed
  • oil
  • 1 carrot, peeled and diced
  • 1 leek, sliced
  • 1 onion, diced
  • 2 bay leaves
  • 4 sprigs  thyme
  • 500ml (or use any golden ale) Spitfire ale
  • 1 litre beef stock
  • red onion
  • 1 red cabbage
  • 150ml balsamic vinegar
  • 50g  recurrant jelly
  • 30g  butter
  • to serve mashed potatoes

Mustard clotted cream

  • 200g clotted cream
  • 20g  English mustard
  • chopped to make 1 tsp thyme leaves

Method

  • STEP 1

    Heat the oven to 140C/fan 120C/gas 1. Fry the ox cheek in 1 tbsp oil in a large, heavy pan over a medium heat. When browned, remove from the pan and add the vegetables, bay leaves and thyme. When all the vegetables are golden (about 8 minutes), add the ale and scrape away any bits stuck to the bottom of the pan. Add the ox cheeks back and simmer until the liquid has reduced by half. Add the stock, bring back to the boil, and cover with foil or a tightly fitting lid. Slow-cook in the oven for 4-5 hours, until very tender. Turn the meat every 2 hours while cooking.

  • STEP 2

    Slice the onion and red cabbage very finely and put them in a heavy bottomed pan. Add the remaining ingredients and simmer for 5 minutes. Cover with a lid and simmer gently for around 1 hour, stirring occasionally, until the cabbage looks shiny and sticky.

  • STEP 3

    Mix the clotted cream and English mustard. Add the thyme and whisk for 20-30 seconds by hand, until it’s mixed and a little foamy. Chill for at least 1 hour.

  • STEP 4

    When the meat is ready, remove from the sauce. Reduce the sauce, if it needs it, to make a light gravy.Add the cheeks back to the pan.

  • STEP 5

    Serve the mash at the bottom of your dishes with the cabbage and ox cheek on top and spoon over some cooking liquor. Serve with the mustard clotted cream.

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