Winter is the best time for having stews. I got ourselves some ox cheek at the market over the weekend. This cut is really tough and therefore needs to be slow cooked. I decided to use one of my ragu recipes. This recipe is really simple and it turned out pretty ok.
- 800g ox cheek
- 8 tomatoes
- 1 onion
- 6 cloves of garlic
- Parsley ends
- 1 medium carrot
- 2 celery sticks
- Juniper berries
- Clear beef stock
- 3/4 glass white wine
- Prep the ox cheek by trimming away the soft “furry” looking ends
- Dice the ox cheek into bite pieces
- Heat the pan with some olive oil. Add garlic cloves, diced onions, carrots, celery, parsley ends & crushed juniper berries
- When the mixture is soften, add the diced ox cheeks and allow it to brown
- Add the white wine and allow it to simmer down
- Add the diced and de-seeded tomatoes to the mixture and give it a good stir
- Place the chopped kale and parsley leaves at the bottom of the slow cooker and add the pan mixture.
- Pour in the stock, set the slow cooker to low and go to bed/ work (I left it for 10 hours)
- Season accordingly
If you do not have a slow cooker, then you can either simmer at a very low heat on the stove or in the oven. And don’t bother about chopping all the vegetables or garlic into fine dices as it will just all “melt” into the stew. The kale worked really well in this dish. And I used white instead of red wine as I thought it will make the dish a little too rich. But feel free to do it. I am sure it will turn out as yummy!