Ox Cheeks Stew

    Ox Cheeks Stew

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    4hours20min


    3 people made this

    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.

    Herbie's Spices New South Wales, Australia

    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 

    1. Preheat oven to 150 degrees C.
    2. 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.
    3. Coat the ox cheeks well with the spice blend.
    4. In a large heavy-based casserole pot, heat the oil and seal the cheeks on all sides.
    5. Add stock, wine and vegetables and mix in gently, making sure the cheeks are not sticking to the base of the pot.
    6. Bring to boiling point, cover with lid and remove to the heated oven.
    7. 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.
    8. Check for seasoning - some stocks are more salty than others.
    9. Serve over perfect mashed potatoes, or with white bean mash.

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