Slow-cooked ox cheek with kale and mashed potato from BBC Food

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Notes about this recipe

  • FJT on September 26, 2022

    I ate this dish at Freddy’s restaurant at Bristol Lido about 5 years ago and have wanted to make it ever since. The bottle of Pedro Ximinez sherry has been in my cupboard for 4 years, I just needed to find some beef cheeks. Wanting to use up the sherry before we move in a few months galvanised me into action and I finally made this dish at the weekend. Why oh why did I wait so long? This was sublime. I changed 2 things: firstly I used a mixture of veal and chicken stock as I was using up what was in the freezer and secondly I pressure-cooked the beef cheeks for 1 hour instead of putting them in the oven for 3 hours and therefore reduced the sauce more than stated in the recipe. I still have half a bottle of sherry, so I may make the sauce again just to go with steak before we move. Absolutely loved the recipe, but served with broccoli rather than kale.

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