The perfect way to eat sourdough is with a rich braise to mop up all the juices and to use the bread as a spoon. Edible cutlery is the best. And engaging, hearty food doesn’t get much better than this.
Tip: Never boil the meat, this will cause the moisture to be lost and result in a dry texture. Serve with a hunk of warm Sourdough bread with a bit of butter on. Yumski!
- 2kg Ox cheek
- 2 Onions, chopped
- 2 Garlic cloves, chopped
- 1 Carrot, chopped
- 500ml Chicken stock
- 50g Bacon skin
- 20g Flour
- 20ml Oil
- 200ml Red wine
- Dust the ox cheek in seasoned flour. Heat a frying pan and brown the cheeks till dark. Remove the cheeks and in the same pan fry the onions, when soft add the garlic, carrot and bacon.
- Deglaze with the wine and reduce, add the stock, trotter and herbs.
- Bring to the boil then take off the heat.
- Place the cheeks and liquid in an oven dish. Cover and cook at 120°c for 6 hours or until tender and giving.
- Take out of oven and remove the meat carefully. Simmer the sauce until the consistency is coating, adjust the flavour with the worcester sauce, sherry vinegar and sugar.
- Pour over the cheek and, using the sourdough as a spoon, sop up all those juices.