Ox cheek pie recipe: celebrating one of the cow's most rewarding cuts

Name: Ox cheek pie recipe: celebrating one of the cow's most rewarding cuts
Total time: 260 min
Ingredients: 1.2-1 1/2 kg ox cheek (trimmed of excess sinew and silver skin); 1 onion; 1 leek; 1 carrot; 1 stick celery; 4 cloves garlic (peeled and cut in half); 3 bay leaves; Thyme (a small bunch); 1 heaped tsp peppercorns; 400-500 ml stout or porter; 1 1/2 l chicken stock; Vegetable oil (or other neutral cooking oil); Pastry (to top the pie (I prefer puff or even croissant pastry, but shortcrust is fine)); 1 egg (to egg-wash the pastry (alternatively use a splash of milk)); Salt; Freshly ground black pepper; 2-3 large onions; 50 g butter; 4 carrots; 3 star anise

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Ox cheek pie recipe: A celebration of what’s arguably the cow’s most interesting cut with flavour unrivalled by premium cuts.

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Ingredients

1.2-1 1/2 kg ox cheek (trimmed of excess sinew and silver skin)
1 onion
1 leek
1 carrot
1 stick celery
4 cloves garlic (peeled and cut in half)
3 bay leaves
Thyme (a small bunch)
1 heaped tsp peppercorns
400-500 ml stout or porter
1 1/2 l chicken stock
Vegetable oil (or other neutral cooking oil)
Pastry (to top the pie (I prefer puff or even croissant pastry, but shortcrust is fine))
1 egg (to egg-wash the pastry (alternatively use a splash of milk))
Salt
Freshly ground black pepper
2-3 large onions
50 g butter
4 carrots
3 star anise