Ginger-braised ox cheeks with spiced red lentils and watercress yogurt from Tom Kerridge's Proper Pub Food: More Than 130 Proper Pub Recipes, with Simple Twists to Make Them Sensational by Tom Kerridge

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Notes about this recipe

  • PeterC on November 02, 2018

    Having another go 2/11/18 using peanut butter stout by Tailgate brewery.

  • PeterC on January 20, 2018

    Certainly a good way to cook ox cheek as the finished result was very tender. Expected more ginger flavour and when I reduce the cooking liquid down it only became more bitter from the stout. I had to add tomato ketchup to balance this out. I might try a sweeter ale next time as this is an excellent cut of meat. The watercress did not add much to the recipe although the lentils made a pleasant change to mash. Note: I used Shepherd Neame & Co Double Stout which is described as bitter, coffee and dry.

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