Braised Ox Cheeks with Gentleman’s Relish

Hearty ox cheeks braised in red wine and beef stock, served with a spiced homemade anchovy butter relish.

Comfort Food Beef Main Course Slow Cooked

Estimated Nutrition

Calories

952.5

kcal / serving

3810 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

72.2g

per serving

288.6 g total

Protein

48.9g

per serving

195.4 g total

Cook Time

185

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Worcestershire Sauce

Dairy

250

Butter

cubed

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

Plain Flour

for dredging

Liquids

225

Red Wine

Beef Stock

Meat

piece

Ox Cheek

fat and skin removed, cut into 6 pieces

NutsSeeds

0.5

tsp

Cayenne Pepper

0.5

tsp

Ground Nutmeg

0.5

tsp

Ground Cinnamon

tsp

Black Pepper

freshly ground

0.5

clove

Garlic

OilsFats

Oil

Seafood

150

Salted Anchovy Fillets

Vegetables

stalk

Celery

chopped

piece

Leek

chopped

piece

Carrot

chopped

Method

Dredge ox cheeks in flour and fry in oil in a casserole dish until golden-brown.

Remove meat, add vegetables to the dish, and cook for 3 minutes.

Pour in wine, scrape the bottom of the pan, then add stock and bring to a boil.

Return meat to the dish and simmer for up to 3 hours until tender.

Remove meat and boil the sauce for 5 minutes to thicken.

Strain the sauce and return the ox cheeks to it.

Blend relish ingredients in a food processor until smooth.

Roll the relish butter in clingfilm and chill in the fridge.

Serve the cheeks topped with a slice of the chilled relish.