...another winter-warming casserole: ox cheek stew

I picked up something different from Kingsleys Meats recently - ox cheeks at the very decent price of $19.99/kg. Ox cheeks (much like beef cheeks) are exceptionally tender especially when long slow cooked as a casserole using my simple but fool-proof 4 fold casserole formula:

1. Pastured meat: in this case ox cheeks
2. Herbs and spices: garam masala (a spice blend from About Life or other organic store) plus unrefined salt and cracked pepper
3. Liquid: beef stock (preferably home made from pastured beef bones) to just cover the meat, a splash of red wine and some tomato puree (from glass bottles not tins)
4. Vegetables: add whatever chopped veggies take your fancy like carrots, sweet potatoes, green beans, potatoes etc. This time I simply added loads of diced garlic and onions.

Place all of the above ingredients into an oven-proof casserole dish (e.g. Le Creuset) or slow cooker and whack in a 80-120C degrees oven and forget about it for 8-24 hours. The temperature is dependent on length of cooking time (i.e. 80 degrees Celsius for 24 hours or 120 degrees for 8 hours). With a slow cooker put on the lowest setting.

Place 1-2 beef cheeks into each bowl and ladle loads of the broth on top. I served with steamed vegetables (like cabbage and zucchini) in the same bowl.

For more casserole recipes click here and here. Kali Orexi (that's Greek for good appetite!).