Slow Braised Ox Cheek Suet pudding

Steak and kidney suet pudding, Oxtail suet pudding and a few others gave me this idea. A slow braised Ox cheek served in a suet pudding, but please don't have too much it's extremely rich, but oh so good!

The best thing about this is the richness of the sauce and the way in which the meat just flakes apart and melts in your mouth.

Ingredients for Ox Cheeks

• 2 Ox cheeks, membrane removed, fat removed and diced to 1 inch pieces
• 1 carrot
• 1 white onion
• 2 celery stalks
• 1 bouquet garni
• 250 ml red wine
• 300 ml beef stock
• 300 ml stout
• 1 star anise
• Salt and pepper
• 3 tbs plain flour
• 2 tbs olive oil

Directions

1. Make some seasoned flour to coat the Ox Cheeks
2. Heat oil in a stock pot or pressure cooker
3. Coat the Ox cheeks in flour and quickly fry to seal the juices
4. After removing the cheeks fry off the diced onions, diced carrot and diced celery
5. Add the wine and stout and boil to remove alcohol
6. Turn down to a simmer and add stock and the cheeks. Top up with water to ensure the pot is at least half full.
7. Add star anise and bouquet garni
8. If using pressure cooker, put on lid and bring to pressure before reducing heat, cook for further 150 minutes
9. If using stock pot, put on lowest heat and simmer for 6-7 hours until the meat becomes flaky but still holding its body
10. Once cooked separate the meat, I use a strainer, save the sauce and reduce to thick consistency.
11. Make the puddings, add the meat and some of the thick sauce.
12. Cover the pudding and steam for two hours.
13. Serve with more of the thickened sauce, new potatoes and fresh green beans

 

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