Ingredients Serves 6
- 6 ox cheeks
- 1 onion
- 5 cloves of garlic
- 1 leek
- 2 sticks of celery
- 3 medium carrots
- 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 A
- dd 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!!!!!!!
