Ox cheek pie

Ox cheek pie
Tender beef, deep & rich gravy - a perfect treat for pie week
Icon_cookingtime_grey Created with Sketch. 4 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4-6
Ox cheek pie

Ingredients

  • 2 ox cheeks (approx 700-800g) - trimmed and cut into quarters
  • 2 tbsp plain flour
  • 2 tsp mustard powder
  • 30g dried porcini mushrooms (optional) - soaked in boiling water for 20 mins
  • 2 carrots - peeled & roughly chopped
  • 1 stick celery - roughly chopped
  • 200g mixed mushrooms - quartered
  • 2 brown onions - roughly chopped
  • 2 cloves garlic - roughly chopped
  • 3-4 sprigs of rosemary
  • 500ml medium cider
  • 300ml beef stock
  • 2 x cinnamon stick
  • 1 x star anise
  • 2 x bay leaves
  • Olive oil
  • Salt and pepper
  • 1 ready rolled sheet of puff pastry
You will also need
  • 23cm pie dish
  • beaten egg for glazing

How to make

  1. Pre-heat the oven to 150° and put heavy based lidded pan on a medium heat and add 2 tbsp olive oil
  2. Mix the flour and mustard powder with some salt and pepper. Dust the pieces of ox cheek with the mixture
  3. Fry the meat in batches - getting a good, caramelised crust on each. Remove to a plate when ready
  4. Reduce the heat to medium, add a little more oil to the pan then add the onions, carrots and celery and cook for 10 minutes
  5. Add the garlic and rosemary sprigs and cook for another 2 minutes
  6. Turn the heat up and add the rehydrated porcini (retaining the water) and mixed mushrooms and fry for 5 minutes
  7. Add back the beef along with cider, stock, bay leaves, cinnamon and star anise. Also add the mushroom stock, straining through a sieve
  8. Bring the mixture to the boil, place the lid on and put into the oven for around 3 hours - until the meat is falling apart and the sauce thickened
  9. Discard the rosemary, bay, cinnamon and star anise - spoon the filling into the pie dish and leave to cool
  10. Turn the oven up to 180° - cut the pastry sheet into a circle 2cm wider than the dish, wet the edges of the pie dish and roll the pastry on
  11. Crimp the edges of the pastry to secure it to the dish, cut a cross in the middle and glaze with the beaten egg
  12. Put in the oven for 35-45 mins until the pastry is golden and flaky
  13. Serve with mash and seasonal greens

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