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Scotch Beef Ox Cheek with ale

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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.

How to cook & Ingredients

30 minutes
10 hours on High, 5 hours on Low in your slow cooker
4

Ingredients 

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

Cooking Method

  • Mix the mustard and flour with a pinch of salt and a few grinding of black pepper.

    1
  • Pat the ox cheeks with kitchen paper to blot up any moisture, then toss with the seasoned flour.

    2
  • Heat a broad shallow pan with the pancetta until the fat runs and becomes hot, turning so as not to burn it.

    3
  • 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.

    4
  • Remove the ox cheeks to the slow cooker then in the same pan quickly brown the whole button mushrooms. Tip them onto the meat.

    5
  • Pour the ale and orange juice into the pan with some of the beef stock, you may not need it all.

    6
  • Stir well to deglaze the pan,scraping up all the tasty sticky bits. Remove from the heat.

    7
  • Sprinkle the little pancetta pieces and crumble the dried porcini mushrooms on top of the meat, followed by the leek and swede, evenly distributed.

    8
  • Wedge the bay leaf into the mix.

    9
  • Pour the ale mixture all over the stew and push down the pieces so that everything is very nearly submerged in the liquid.

    10
  • Add extra stock if necessary but don't forget that more liquid is produced during cooking as there is no evaporation during slow cooking.

    11
  • Cover the slow cooker with its lid, set the gauge to HIGH or LOW according to when you need the meal to be ready.

    12

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Serving Suggestion

Serve with your favourite green vegetables and some potatoes to soak up the tangy gravy, and perhaps a pot of mustard.

Cooks tip
Any leftover stew can have some extra sautéed mushrooms added, covered with puff pastry and baked as a delicious steak and ale pie.

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