Calories 564 per portion
Fat 38g (17g sat) per portion
Suitable for freezing

Ingredients

• Rapeseed oil 2 tbsp
• Salt and freshly ground black pepper
• Plain flour 2 rounded tbsp
• Ox cheeks 4 approx. 1.9kg (4lb 4oz)
• Onions 2, peeled and each cut into 6 wedges
• Carrots 2 large, peeled and cut into 1cm (½in) thick slices
• Celery 2 sticks, cut into thick slices
• Mandarin or satsuma 1, finely grated zest
• Thyme 4 sprigs
• Bay leaves 2
• Star anise 2
• Pitted dried dates 6, halved
• Whole plum tomatoes 400g can
• Beef Stock Pots (or stock cubes) 2
• Mashed potato and broccoli to serve (optional)

Instructions

1. Preheat the oven to 150°C/130°fan/Gas 2. Heat 1 tablespoon oil in a large flameproof casserole dish. Season the flour and use to coat the ox cheeks. Brown them in the oil, two at a time, for 2 minutes each side. Remove with a slotted spoon.
2. Add the remaining oil to the casserole along with the onions, carrots and celery. Stir well, cover and leave over a low heat for 5 minutes, stirring occasionally. Stir in any leftover flour, the mandarin zest, thyme, bay leaves, star anise and dates.
3. Put the meat back in the casserole, add the tomatoes and Stock Pots (or crumble in the stock cubes) and pour over just enough boiling water to cover the meat. Bring to the boil on the hob then cover and cook in the oven for 4 hours until the meat is tender.
4. Lift the ox cheeks out of the casserole and set aside, covered. Put the casserole on the hob over a medium heat for 10 minutes or until the sauce is reduced and thickened. Pull the meat into large chunks and put back into the sauce. Take out the bay leaves and thyme sprigs. Season well and serve with mashed potato and broccoli, if you like.
5. Slow cooker method Prepare as in the method then place in the slow cooker, cover and cook on high for 6 hours. Take the lid off and continue cooking for another hour to reduce the sauce.

Cook’s tips

Ask the butcher to trim the fat off the ox cheeks, or skim the fat off the top of the sauce after cooking but before you reduce it.

The dates and mandarin zest add a subtle fragrance and sweetness to the sauce.

If you prefer, after taking the meat out you can thicken the sauce with cornflour mixed with a little water; bring to the boil before returning the meat to the sauce.