Slow-cooked ox cheek in spicy tomato sauce

Slow-cooked ox cheek in spicy tomato sauce

By
From
Catalonia
Serves
6
Photographer
Laura Edwards

If you go to Palafrugell, you must visit the market. It’s a great place to go for all the food you’ll need for the day or weekend ahead, and you’ll inevitably end up buying many things you didn’t go there for, just because there’s so much choice. The farmers are very proud of what they’ve brought to market, so spend a li¢le time chatting to them and they’ll be delighted.

On the day we went, the ox cheek that was available was just stunning, so we made this dish for our lunch.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1.5kg ox cheek in large chunks
2 tablespoons plain flour, to dust
1 large onion, finely chopped
2 carrots, finely chopped
1 stick celery, finely chopped
6 anchovies, chopped
2 teaspoons sweet smoked pimenton
2 teaspoons hot smoked pimenton
handful thyme sprigs
300ml red wine
2 x 400g tins chopped tomatoes
150ml chicken stock

Method

  1. Heat half the oil in a casserole dish. Dust the ox cheek in the plain flour with plenty of seasoning, add to the dish and brown in batches. Set aside.
  2. Heat the rest of the oil in the pan and fry the onion, carrot and celery for 10 minutes until soft€ened. Add the anchovies and pimentón and cook for a minute. Then add the thyme and red wine and bubble until reduced by half.
  3. Add the tomatoes and stock and bring to the boil. Simmer gently, covered for 2 hours. Uncover and cook for a further 30 minutes – 1 hour, or until the ox cheek is really tender and the sauce reduced and thickened. Rest for 15 minutes then serve with the chicory & pomegranate salad, if you like.
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