Beer-Braised Ox Cheeks with Robust Wholegrain Mustard - Tracklements
Slow-roasted beef cheeks in beer with a rich mustard sauce, served with creamy mashed potatoes. Perfect tender meat in an oven for 4 hours.
Ingredients
- 1 kg Beef cheeks, trimmed of any fat or sinew
- 500ml Beer
- 1 tbsp Vegetable oil
- 1 Carrot, roughly diced
- 1 Stick celery, roughly diced
- 2 Onions, sliced
- 4 Sprigs of thyme
- 1 Star anise
- 2 Bay leaves
- 1 ltr of Beef stock
- 2 tbsp Robust Wholegrain Mustard
- Knob of butter
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