Slow-cooked Ox Cheek & Red Wine Casserole
An easy winter warmer that is suited to a slow cooker; using a rather under appreciated cut of meat, the humble Ox cheek. It is well worth getting your butcher to put one aside for you.
Slow-cooked ox cheek and red wine casserole
- 1 tsp olive oil (or a spray of Fry-light)
- 1 ox cheek
- 2 carrots
- 1 large onion
- 1 parsnip
- 100 g mushrooms
- 150 ml red wine
- 200 ml beef stock
- 2 tbsp redcurrant jelly
- 1 tsp fresh thyme leaves
- 1 pinch Maldon salt
- Freshly ground black pepper (to taste)
Peel and chop the onion, carrots and parsnip.
Brush or wipe the dirt from the mushrooms with a small, clean paintbrush or wipe with kitchen towel and chop them too.
Heat the olive oil or fry-light in a heavy-bottomed pan (or the crockpot of your slow cooker if it is suitable for use on the hob) and brown the ox cheek well on both sides.
Deglaze the pan with the red wine then add your vegetables, redcurrant jelly, thyme leaves and the beef stock.
Season with a little salt and pepper then transfer to the slow cooker and cook on low for 8-10 hours.
Lift out the ox cheek onto a board and slice into bitesized pieces then return it all, with juices, to the stew.
Serve with buttery mashed potato and a dash of Worcestershire sauce to taste.