Ox Cheeks Stew
4 hours 20 minutes
You can substitute an ox tail if you cant get ox cheeks - sometimes called beef cheeks - for this simple stew that starts on the stovetop and then is cooked in the oven. Baharat is a spice mix using paprika, pepper, cumin, ground cloves, coriander seed, cardamom and nutmeg.
3 people made this
Ingredients
Serves: 4
- 2 or 3 carrots
- 2 parsnips
- 1 large onion, quartered
- 3 large ripe tomatoes
- 1 kg ox cheeks, trimmed
- 2 tablespoons Herbie's Spices Baharat
- 2 tablespoons olive oil
- 1 cup beef stock
- 1/2 cup red wine
- salt, to taste
Directions
Preparation:20min ›
Cook:4hours ›
Ready in:4hours20min
- Preheat oven to 150 degrees C.
- Prepare vegetables by cutting carrots and parsnips into finger-length pieces, halving the thicker end lengthwise. Peel tomatoes and chop the flesh, retaining the seeds and juice.
- Coat the ox cheeks well with the spice blend.
- In a large heavy-based casserole pot, heat the oil and seal the cheeks on all sides.
- Add stock, wine and vegetables and mix in gently, making sure the cheeks are not sticking to the base of the pot.
- Bring to boiling point, cover with lid and remove to the heated oven.
- Reduce the oven temperature to 100 degrees C and cook very slowly for about four hours. The meat should cut easily with the side of your fork when it is done.
- Check for seasoning - some stocks are more salty than others.
- Serve over perfect mashed potatoes, or with white bean mash.
