That's what I did the last time, and it took no harm. Lid off for the final hour might well do it. To start cooking your beef cheeks, seal the meat in a pot as you would for any other stew or braise. So yeah, dice the beef, or don't. To start cooking your beef cheeks, seal the meat in a pot as you would for any other stew or braise. Pour in red wine and chicken stock, cover with the lid and braise in the oven for 4 to 6 hours. https://www.blackwellsfarmproduce.co.uk/recipe/slow-braised-ox-cheek Once cooked, set the mixture in trays then cut it into small cubes to stuff the gnocchi dough. It'll also concentrate the flavours, which given how strong they are off base may not be to all tastes.It serves best with some greens, and mash to soak up the juices. Fry until they soften a little. Click OK to remove this message. Tim Lovejoy and Simon Rimmer host the food and chat show, with guests, cookery and music To get more information, or to amend your preferences, press the “Cookie settings” button. Ginger, at least an inch - a good chunk. This is just something tasty I worked up after seeing cheeks on the butcher's counter, and not being able to say no. Remove the cheeks from the sauce and boil for 4-5 minutes, or until the sauce has thickened. Remove from the pan and set aside. https://www.deliciousmagazine.co.uk/recipes/rich-ox-cheek-stew Learn about cookies and manage your preferences on our cookie policy page. Might as well enjoy the stew while I'm here. https://www.bbc.co.uk/food/recipes/braised_beef_cheeks_with_50441 3-4 plums. Vegetable stock, about 300ml. You can take it up to, say, an hour into the slow cook the night before you want it, though, and just finish off the next day. Read our Cookie Policy. Read about our approach to external linking. Ox Cheek Rendang - a frugal rendition of one of Indonesia's most famous curries. Sear the beef at a fairly high heat, ideally in a heavy casserole pan. Please enable JavaScript, It appears you are using an older browser. Hearty ox cheeks make a wonderfully satisfying meal during the cold months. For some people, the flavour of beef cheeks can be a bit heady, especially if they’re not cooked long enough. If you don't want to stop at a tender piece of meat with vegetables, why not try using beef cheeks as a filling for pasta? One way to do this is to take your wine-braised beef cheeks and cooking them down further with the braising sauce, some butter and aged balsamic vinegar in order to make a concentrated filling for potato gnocchi. Cook for four hours at 140ºC until the cheeks are very tender. Once the gnocchi is cooked, you'll bite into it and get a burst of the rich beef cheek filling within. Next remove the ox cheek and set aside white cooking the vegetables for 10 minutes until lightly brown.