To Cassandra, from Steventon, "I am very fond of experimental housekeeping, such as having an ox-cheek now and then; I shall have one next week, and I mean to have some little dumplings put into it, that I may fancy myself at Godmersham." - Jane Austen, Saturday 17-Sunday 18 November 1798
Ox cheek and Old Peculier stew
Serves 4
450-500g ox cheek
2-3 tbsp cooking oil
2 medium onions, peeled and roughly chopped
2 medium carrots, peeled and sliced
1/2 tsp ground allspice or mixed spice
1 1/2 tbsp plain flour
A bayleaf (if you have one)
300 ml beef stock or stock made with 1 tsp Bovril or half a beef stock cube
150 ml Theakston’s Old Peculier or other full-bodied ale, porter or stout
1 tbsp fig relish (I used Tracklements) or date chutney or malt extract or dark brown sugar
1-2 tbsp malt vinegar
Salt and freshly ground black pepper
Preheat the oven to 140°C/275°F/Gas 1. Cut the beef into small cubes, carefully removing any large bits of sinew or connective tissue (there’s quite a lot so just take out anything you think looks tough). Heat the oil in a frying pan and fry the cubes quickly until lightly browned and transfer to a casserole. In the same oil cook the onion until starting to soften then add the carrots and cook for a few minutes more. Stir in the allspice and flour then add the stock and beer and gradually bring to the boil. Stir in the chutney and 1 tablespoon of the vinegar, add the bayleaf if you have one then put a lid on the casserole and cook in a low oven for about 2 1/2 -3 hours until the meat is tender (slightly less if you’re going to cool and reheat it). Check and stir the stew from time to time, turning the heat down a setting if it seems to be cooking too fast and half-opening the lid if the sauce needs reducing. When the meat is cooked check the seasoning, adding a little more vinegar if you think it needs it and an extra splash of beer to taste. I served this with a tray of roast sweet potatoes, onions and carrots and wedges of steamedSavoy
cabbage but it would also be great with baked or boiled potatoes.
Serves 4
450-500g ox cheek
2-3 tbsp cooking oil
2 medium onions, peeled and roughly chopped
2 medium carrots, peeled and sliced
1/2 tsp ground allspice or mixed spice
1 1/2 tbsp plain flour
A bayleaf (if you have one)
300 ml beef stock or stock made with 1 tsp Bovril or half a beef stock cube
150 ml Theakston’s Old Peculier or other full-bodied ale, porter or stout
1 tbsp fig relish (I used Tracklements) or date chutney or malt extract or dark brown sugar
1-2 tbsp malt vinegar
Salt and freshly ground black pepper
Preheat the oven to 140°C/275°F/Gas 1. Cut the beef into small cubes, carefully removing any large bits of sinew or connective tissue (there’s quite a lot so just take out anything you think looks tough). Heat the oil in a frying pan and fry the cubes quickly until lightly browned and transfer to a casserole. In the same oil cook the onion until starting to soften then add the carrots and cook for a few minutes more. Stir in the allspice and flour then add the stock and beer and gradually bring to the boil. Stir in the chutney and 1 tablespoon of the vinegar, add the bayleaf if you have one then put a lid on the casserole and cook in a low oven for about 2 1/2 -3 hours until the meat is tender (slightly less if you’re going to cool and reheat it). Check and stir the stew from time to time, turning the heat down a setting if it seems to be cooking too fast and half-opening the lid if the sauce needs reducing. When the meat is cooked check the seasoning, adding a little more vinegar if you think it needs it and an extra splash of beer to taste. I served this with a tray of roast sweet potatoes, onions and carrots and wedges of steamed
Posted by Fiona Beckett at 11:11
This recipe is from The Frugal Cook blog and here is the link.
This recipe seems popular with potatoes, but if you wish to fancy yourself at Godmersham make dumplings;). This recipes seems like it would be better in November when Jane Austen was planning to serve it. It will be way too hot here today, 107, to serve this.
I hope you enjoy your day today!
Terrie
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