How to cook Ox cheek Bourguignon - Farmison & Co

Ingredients

• 1 kg Ox cheek
• 500g Red wine
• Few sprigs thyme
• 2 bay leaves
• 150g Pancetta slab to cut into lardons (equal strips approximately 5mm wide)
• Beef dripping or Schmaltz to cook
• 1 onion diced
• 4 cloves garlic crushed
• 2 sticks celery diced (optional)
• 500g Beef Stock
• 2 tsp. Dijon mustard
• 2 tsp. Tomato puree
• 1 tbsp. corn flour mixed with a little cold water
• Punnet button onions or shallots peeled
• Ingredients to garnish
• 3 carrots peeled & diced
• Punnet chestnut mushrooms cut in half
• Salt & black pepper