This is such a rich, luxurious dish that is so easy to prepare: just pop everything into the oven and let time do the work. It is wonderful on mashed potato, polenta, or even a jacket potato. It would also be delicious with classic herb dumplings on top.
Ox cheek is a cut that needs long, slow cooking to draw out its qualities. The connective tissue breaks down, rendering the meat incredibly soft and rich in flavour.
Heat a little oil in a large, lidded casserole and sear the meat in two batches. Set aside.
Fry the onion halves until golden.
Add the stout, stock, garlic cloves, thyme, and chilli. Season with salt and pepper.
Put the lid on and transfer to the oven. Cook for 4 hours, or until the meat is falling apart. If you like, you can remove the meat after this time and reduce the sauce until thick, on the hob. Return the meat to the pan to gently heat through again before serving with mashed potatoes.
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