Scotch Beef Ox Cheek with ale
1.5 kg Scotch Beef PGI ox cheeks (3 or 4 pieces), each cut in two
1 tbsp mustard powder mixed with 1 tbsp flour
Salt and pepper
85 g diced pancetta or bacon lardons
200g chestnut button mushrooms
20 g dried porcini mushrooms
330 ml bottle pale ale
300 ml beef stock
Juice of 1/2 an orange
1 leek, cut into chunks
1 small swede, peeled and cut into cubes
1 bay leaf
This delicious Scotch Beef Ox Cheek with ale is a perfect candidate for the slow cooker. Easy to cook and a winner with all the family.
To make the Scotch Beef Ox Cheek
Mix the mustard and flour with a pinch of salt and a few grinding of black pepper.
Pat the ox cheeks with kitchen paper to blot up any moisture, then toss with the seasoned flour.
Heat a broad shallow pan with the pancetta until the fat runs and becomes hot, turning so as not to burn it. Remove the pancetta to a plate with a slotted spoon. You may need to add an extra teaspoon or two of oil before browning the ox cheeks on all sides. Remove the ox cheeks to the slow cooker then in the same pan quickly brown the whole button mushrooms. Tip them onto the meat.
Pour the ale and orange juice into the pan with some of the beef stock, you may not need it all. Stir well to deglaze the pan,scraping up all the tasty sticky bits. Remove from the heat.
Sprinkle the little pancetta pieces and crumble the dried porcini mushrooms on top of the meat, followed by the leek and swede, evenly distributed. Wedge the bay leaf into the mix.Pour the ale mixture all over the stew and push down the pieces so that everything is very nearly submerged in the liquid. Add extra stock if necessary but don’t forget that more liquid is produced during cooking as there is no evaporation during slow cooking.
Cover the slow cooker with its lid, set the gauge to HIGH or LOW according to when you need the meal to be ready
Serve with your favourite green vegetables and some potatoes to soak up the tangy gravy, and perhaps a pot of mustard.
Any leftover stew can have some extra sautéed mushrooms added, covered with puff pastry and baked as a delicious steak and ale pie.