Bramblebee Beef stew: Difference between revisions

Revision as of 17:08, 24 December 2021

Bramblebee Beef stew
Random recipe review Thanks Paul! 5/5 If you don't live in Upwell, Norfolk, you might be missing out here! Paul R Smith

Servings:	Serves 6
Calories per serving:	481
Ready in:	6 hours, 30 minutes
Prep. time:	15 minutes
Cook time:	6 hours, 15 minutes
Difficulty:
Recipe author:	Chef
First published:	21st April 2019

A proper beef stew, one that you'll need a proper butcher for!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 ox cheeks, cubed [about 1.6 kg combined weight]
• 20g Plain flour
• Good pinch of Himalayan pink sea salt
• Good pinch of freshly ground black pepper
• 20 ml olive oil
• 2 large red onions, peeled and chopped
• 4 fat garlic cloves, peeled and crushed
• 1 large carrot, chopped
• 200 ml Red wine
• 750 ml chicken stock
• 1 pig's trotter
• 1 sprig of thyme
• 2 bay leaves
• 1 tablespoon sherry vinegar
• 1 teaspoon jaggery
• 1 teaspoon Worcestershire sauce

• 

  Into the slow cooker for 6 hours cooking

• 

  Ox cheek fried off

• 

  Most of the ingredients

• 

  Pig's trotter and 2 ox cheeks, cubed

Method

1. Mix the flour, salt and black pepper together in a lock&lock box, add the cubed ox cheek, close the lid and shake like mad to coat the meat.
2. Heat a wok or frying pan and add the olive oil
3. Saute the ox cheeks until browned
4. Remove the browned cheeks and fry the carrots and onions for five minutes
5. Add the garlic and stir-fry until it start to colour, then immediately add the red wine, stir and bring to the boil
6. Add the herbs, pig's trotter and chicken stock
7. Bring to the boil and then remove from the heat
8. Add this mixture to your slow cooker and cook for 6 hours
9. After 6 hours, discard the pigs trotter, sieve the gravy from the meat, leaving the meat in the cooker. In a separate pan, heat and reduce the gravy by a third so it's nice, thick and sticky.
10. Stir in the Worcestershire sauce, sherry vinegar, mix it back into the meat and serve.

Serving suggestions

Serve with broccoli, cauliflower and roast potatoes

Variations

If you don't have a slow cooker, use a casserole dish, covered, in an oven heated to 120° C (250° F - gas ½), [fan oven 100° C & reduce cooking time by 10 mins per hour]

Chef's notes

I've use some fairly specialised ingredients as I have easy access to them.

Everything in this recipe can be substituted and it will still be great, for example: salt, pepper, beef stock, oxo cube, any vinegar, white sugar, omit the pig's trotter, use beef shin, diced chuck steak, beef short ribs or just stewing steak.

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