WebFor the beef cheeks Step 1. Cut off any bits of fat on the cheeks and pat dry with kitchen paper. Season all over with salt and pepper. Step 2. Heat 2 tbsp of the olive oil in a large heavy-based pot – or casserole dish with a lid – … Web1 ox cheek, approx 500g 1 large onion 50g diced pancetta 3 cloves of smoked garlic (or regular garlic) 300ml red wine 400g tin of chopped tomatoes 1 parmesan rind 1 sprig of rosemary, approximately 10cm To serve 400g dried pappardelle pasta 2 tbsp extra virgin olive oil A handful of basil leaves Grated parmesan, to taste Method
Posh steak and kidney pie recipe - BBC Food
WebMar 30, 2014 · 800 g Ox cheeks, cut in 8 large cubes. 50ml of Lurpak cooking liquid. 3 bay leaves. 150ml of water. 200ml of passata. 250ml of red wine. 200ml of beef stock. 1 large … WebSep 22, 2024 · Ingredients. 1 kg ox cheeks, in 4 pieces (ox cheeks vary hugely in size; use 4 x 250g cheeks or 2 x 500g cheeks, cut in half) 500ml red wine. 5 bay leaves. small bunch of … dish tv pack selection
Ox cheek ragù Borough Market
WebPour the marinade over the sautéed vegetables, bring to the boil and reduce by half. Add the stock and reduce by half again. Add the ox cheeks and herbs to the stock, cover with tin … WebHeat oven to 140C/120C fan/gas 1. Remove the cheeks from the beer, pat dry on kitchen paper and season, reserving the beer. Heat the oil in a wide flameproof casserole dish or … WebMethod. Preheat the oven to 150°C/fan 130°C/gas 2. In a flameproof casserole that will fit the wine and ox cheeks snugly and has a lid, melt the butter over a medium heat. Roll the … dish tv pay as you go plan