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Ingredients Serves 6 Equipment
6 ox cheeks colander
1 onion chopping board
5 cloves of garlic frying pan
1 leek roasting tray
2 sticks of celery foil
3 medium carrots tongs
6 peppercorns
Thyme
Rosemary
Bay leaves
100g tomato puree
500ml cooking red wine
2 beef cubes
Method
Take the top fat off the ox cheeks (you can ask the butcher)
Fry on both sides until nice brown colour
Remove add the mirepoix (onions, garlic, carrots, celery, leek, bay leaves, peppercorns, rosemary and thyme
Cook for about 5 to 10 minutes
Add tomato pure and cook for further 5 minutes
Add wine reduce by half
Add stock bring to the boil then Transfer everything to the roasting tray
Cover tightly and cook for 1.45 minutes to 2 hours in the oven gas mark between 4 to 5 temperature 160 to 180c
Remove the ox cheek when ready pass the gravy trough a colander and put back on the heat low heat until reduced 20 to 30 minutes
Serve and enjoy!!!!!!!
11 окт 2024
