Quick recipe finder Braised ox cheeks with gentleman’s relish 
Hearty ox cheeks make a wonderfully satisfying meal during the cold months. Serve with a spoon of buttery mash.
By Simon Rimmer From Something for the Weekend
Ingredients
For the ox cheeks
- 2 x ox cheeks, fat and skin removed, cut into 6 pieces
- 50g/2oz plain flour
- 1 tbsp oil
- 2 celery stalks, chopped
- 1 leek, chopped
- 2 carrots, chopped
- 225ml/8fl oz red wine
- 1 litre/1¾ pints beef stock
For the Gentlemen’s relish
- 150g/5oz salted anchovy fillets
- 250g/9oz butter, cubed
- ½ tsp cayenne pepper
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- freshly ground black pepper
- ½ lemon, juice only
- 1 tbsp Worcestershire sauce
- ½ garlic clove
Method
Dredge the ox cheeks in flour and heat the oil in the casserole dish. Fry the cheeks until golden-brown all over, then remove from the dish using a slotted spoon.
Add the vegetables to the casserole and cook for 2-3 minutes. Pour in the wine and scrape up any browned bits with a wooden spoon.
Add the stock and bring to boil, return the ox cheeks to the dish, bring to a simmer and cook for 2-3 hours, or until the ox cheeks are very tender.
Remove the cheeks from the sauce and boil for 4-5 minutes, or until the sauce has thickened. Strain the sauce, then return the ox cheeks back to the sauce.
Meanwhile, for the relish, blend all the ingredients in a food processor until well combined. Spoon the butter onto a large piece of clingfilm, roll into a long sausage, then chill in the fridge.
Serve the cheeks a slice of relish.
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