Since the last three recipes have been vegan friendly, I think it’s high time I shared one for all us meat enthusiasts out there. Now, when it comes to meat stews, I am probably one of the biggest fans as I’ve probably made over hundreds of different stew variations in my life and I have to say that this one is one of my all time favourites! Ox cheeks may not appear frequently on your menu but trust me, they should!
Ox cheeks, also known as beef cheeks are, as the name suggests, taken from the cow’s cheek muscles and are thus a very lean cut that’s packed with flavour and very affordable – in fact it’s known as one of the ‘cheap’ cuts. For best results, it’s best to cook them for a couple of hours on low heat, either on the stove or in the oven. This is the perfect recipe for a Saturday or Sunday as you can leave it to cook while you get on with your house chores and catch up on your favourite Netflix shows.
Recipe (yields 4 portions)
- 500g ox cheeks, diced in chunky pieces
- 1 can chopped tomatoes
- 1 red onion, chopped
- 1 can white broad beans
- 2 tbsp coconut butter
- 2 tsp chilli flakes
- olive oil
- salt an pepper
- handful of fresh herbs (parsley, basil, mint)
Use a large saucepan and melt the coconut butter. Add the onions and chilli flakes and cook until onions become translucent. Add the ox cheeks and cook for about 10 minutes, stirring so the meat doesn’t stick to the pan. Season with salt and pepper and add a cup of water. Once the water evaporates, add the canned tomatoes and another cup of water and lower the heat. Leave it to cook for about 30 minutes, then add the beans. Cook for another 3-4 hours on low heat, adding water as needed. Once it’s done, add fresh herbs and season to taste. Serve with brown rice pasta and feta cheese.