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How it's Made: Our Cheeky Beef Stew!

Ju Ju loves to include traditional family recipes in our menu's and the slow cooked ox cheek is a classic in our Welsh and Irish family passed down from Great Nanny Warner. We guarantee you won't find home cooked food made with loads of love like ours in Birmingham City Centre and certainly not at the massive corporate chains near the Arena Birmingham or Brindley Place.

We slow cook our Ox Cheek in a rich tomato gravy for 12 hours until it falls apart and melts in the mouth. Served with creamy mash and a cheesy scone we guarantee a When Harry Met Sally moment is bound to follow every bite. Now you can bring this recipe home and cook it for your loved ones!

Feeds 6


2k Ox Cheek



Garlic x 3

4 chopped and grated carrots

3 medium sliced onions

3 cloves

Tomato Puree 3 tablespoons

175ml Red Wine

2 litres homemade gravy

3 peeled & halfed shallots

Cornflour (if needed)

6 scones

Sage leaves

2 Handfuls of mature cheddar


· Season ox cheeks on all sides with salt and freshly ground black pepper

· Sear ox cheeks in hot oil on all sides with sprigs of thyme, rosemary and peeled crushed garlic cloves until well browned all over

· Transfer into slow cooker draining excess fat into large saucepan.

· Sweat your grated carrots, sliced onion and 3 cloves in the fat from the ox cheek. Add chopped garlic, rosemary sprigs and thyme sprigs and cook for 5 minutes. Season well.

· Add your tomato puree and cook for 3 minutes more.

· Deglaze with glass of red wine. Cook the alcohol off and then add two tins chopped tomatoes.

· Bring back up to temperature before adding gravy (homemade gravy made from beef & veggie stock is preferred but bisto will do) stir to combine.

· Top up with beef stock to create a thin gravy consistency to allow the sauce to be reduced after slow cooking.

· Add gravy sauce and chopped carrots to slow cooker to cover meat, cook on low overnight (12 hours or so)

· Remove the Ox cheek and sauce from the slow cooker and let cool. Skim the fat off the top and discard. At this point you can pop the dish into the fridge and reheat at a later time.

· For the mash potato peel and boil your potatoes, add plenty of cream and some cream then mash.

· Pop the ox cheek in a big pan on the stove. Bring it to a simmering temperature.

· Add the shallots and simmer until they’re tender.

· The sauce should be reducing however feel free to add cornflour to thicken if you’re in a hurry.

· When the sauce is the right consistency you need to pop your scones, with cheddar cheese ontop, under the grill and bring your creamy mash up to temperature.

· Plate your mash, ox cheek with plenty of sauce and top with your cheesy scone. Voila!


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