Ox Cheeks in Guinness and Honey Sauce

Ox Cheeks in Guinness and honey sauce

Ox Cheeks in Guinness and honey sauce

Yield: 4 portions
Equipment: slow cooker, large frying pan

1kg ofbeefcheeks
1 onion, cut into chunks
2 carrots sliced
1/2 head of garlic
2 stalks of scallions sliced
500ml of Guinness
1 to 2 tbsp of honey
water – enough to cover the beef cheeks

Salt and pepper to taste

Method

1.Place the beef cheeks in a saucepan, cover with water and bring to the boil.

2. Remove  the meat with a slotted spoon and place it in the slow cooker with the onion, carrot, garlic and leeks.

3 Add the beer and  water to cover the meat.

4.Cook in the slow cooker in the low setting for 10 hours

5.Remove the ox cheeks from the broth, let it cool completely and set aside in the refrigerator overnight.

6.Strain the cooking broth and store it overnight in the refrigerator.

7.The next day, remove the fat from the surface and bring the broth to simmering point till reduce to a slightly thick sauce.
8. Add the honey to taste (1 to 2 tbsp) and reduce further. Meanwhile, slice the cooked cheeks.

9.In a skillet, bring to medium heat add the cheeks and the thick sauce.

10. Add salt and pepper to taste. Serve immediately.

I served it with wet polenta.

Fantastic result! The sauce texture is thick, syrup-like and not too sweet. It worked really well with the ox cheeks, which were tender, juicy and very filling. Thanks Donald Russell for sending the Ox Cheeks my way.