Ingredients Jump to Instructions ↓

  1. 1kg (2 1/4lb) ox cheek (usually 3 cheeks) or 1 whole piece of chuck or braising steak

  2. 1 rounded tablespoon plain flour Salt and freshly ground black pepper

  3. 2 tbsp olive oil

  4. 2 red onions, peeled and cut into quarters or if large,

  5. 6 wedges

  6. 500g (1lb) large Chantenay carrots, trimmed and washed, halved lengthways if fat

  7. 100g (3 1/2oz) bacon lardons or 4 streaky bacon rashers

  8. 200ml (7fl oz) red wine - a good, full-bodied one About 600ml (1 pint) hot beef stock

  9. 1 bay leaf A few sprigs of thyme

Instructions Jump to Ingredients ↑

  1. Set the oven to Gas Mark 2 or 150°C. Trim any fat (but not the white bits) from the ox cheeks or braising steak. Mix the flour and some seasoning on a plate. Use to coat the meat. Heat 1 tbsp of the oil in a frying pan over a high heat. Add the meat and brown it for a few mins on both sides. Put the meat in a casserole dish. Add the onion wedges, carrots and bacon to the pan with more oil and cook for about 5-8 mins until browning. Pour in the wine and then the stock. Add the bay leaf and sprigs of thyme. Put the lid on the casserole and cook for 4-5 hours, to make sure the meat is really tender. Check on it occasionally.


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