Slow-cooked ox cheek with kale and mashed potato

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 4

By Freddy Bird

For the ox cheeks

  • 2 tbsp olive oil
  • 2 ox cheeks, trimmed and cut in half
  • 1 large onion, finely chopped
  • 1 stick celery, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 sprig rosemary
  • 2 carrots, peeled and finely chopped
  • 300ml/10fl oz Pedro Ximenez
  • 2 litres/3½ pints good-quality chicken stock

For the mashed potatoes

  • 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into chunks
  • 200g/7oz unsalted butter
  • 300ml/10fl oz double cream
  • salt and freshly ground black pepper

For the kale

  • handful fresh kale, leaves only
  • 2 tbsp unsalted butter
  • 2 tbsp chives, finely snipped, to serve
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