Bramblebee Beef stew
- 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
- 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.
- Heat a wok or frying pan and add the olive oil
- Saute the ox cheeks until browned
- Remove the browned cheeks and fry the carrots and onions for five minutes
- Add the garlic and stir-fry until it start to colour, then immediately add the red wine, stir and bring to the boil
- Add the herbs, pig's trotter and chicken stock
- Bring to the boil and then remove from the heat
- Add this mixture to your slow cooker and cook for 6 hours
- 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.
- Stir in the Worcestershire sauce, sherry vinegar, mix it back into the meat and serve.
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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