October Recipe of the Month
October’s recipe of the month comes from Dan Grimshaw, Head Chef at the Kings Arms Hotel. Dan has a passion for good recipes, and good quality home cooking that everyone can enjoy… the below recipe is really easy to prepare and works well in a slow cooker, making it the perfect dish for days when you don’t have time to spend hours in the kitchen.
Dan’s Top Tip:
You would usually cook this dish in wine but Dan uses stout for a delicious rich flavour.
Slow Cooked Ox Cheeks in Cinnamon and Stout with Pumpkin Mash
6 hours cooking time
2 x 10-12 oz ox cheeks (or beef cheeks if your butcher cant source ox)
1 x pint stout (or a good dark beer )
1 x white onion chopped
2 x carrots chopped
1 x stick celery chopped
4 x cloves of garlic smashed
1 x bay leaf
25gm dark chocolate
1 x pinch cinnamon
salt and pepper to taste
1 x tbls gravy granules
300gm potatoes peeled and chopped
200gm pumpkin peeled and chopped
Add the beer, ox, onion, celery, carrots, garlic, bay leaf, cinnamon and stout into the slow cooker, cook on high for 2 hours and then turn to medium/low setting for the remaining 4 hours.
Check the slow cooker, the meat is ready when it starts to fall apart when squeezed with some tongs.
In the meantime boil the potatoes until soft enough to mash and drain.
Roast the pumpkin in the oven until soft add to the potatoes mash together and season.
Plate up the cheeks, try to drain most of the juice off into the slow cooker, thicken the remaining sauce with the gravy granules, stir in the chocolate and season and then pour over the cheeks and serve with the mash.