Recipe: Slow Cooked Ox Cheeks with Red Wine & Pickled Walnuts
Slower cooking renders tougher cuts of meat meltingly delicious, the addition of pickled walnuts adds a twist to a this classic beef casserole.
Servings: 6 servings
- Beef dripping or goose fat
- 2 medium onions – roughly diced
- 1 clove garlic
- 800 g Ox cheeks – cut into 3 – 4 cm chunks - or stewing steak
- 1 glass red wine
- 1 tbsp plain flour
- 1 mug beef stock
- 8 pickled walnuts
- Salt & pepper
Slowly fry the onion and garlic in the dripping or goose fat ; when soft transfer to the slow cooker or crock pot.
Cube the ox cheeks into bite-sized pieces and sear a few at a time, transferring to the slow cooker when browned.
Whilst the last batch of beef is frying add a little extra fat to the frying pan – we used goose fat – and add a tablespoon of plain flour and cook for a few minutes before transferring to the slow cooker.
Add the wine, top up with water until the top of the meat is just covered and a beef stock cube.
Season with salt and pepper, and let the cooker come up to temperature. Once simmering, turn down to the low setting and leave to cook.
About half an hour or so before serving, cut the pickled walnuts into eight pieces each, and add to the stew, together with a dash of the pickling vinegar.
Finally, just before serving, check and adjust seasoning.
We gave it 8 hours, which resulted in an unctuous and rich stew that was just right for a winter weekend supper, served with a buttery mash and some quickly wilted kale.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.