Dressed Ox-Cheek

Ingredients

• 2 pounds Ox cheek, trimmed and cut into 2-inch square pieces (Can substitute beef cheek or beef chuck)
• 4 cups Beef stock or good quality beef broth (For the gravy base)
• 3 tablespoons Butter (For thickening the sauce)
• 3 tablespoons All-purpose flour (For thickening the sauce)
• 1 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black pepper, freshly ground (Adjust to taste)
• 0.25 teaspoon Cayenne pepper (For a subtle heat)
• 1 tablespoon Red wine vinegar or malt vinegar (Adds brightness to the sauce)
• 0.25 cup Red wine or white wine (Can substitute with additional ketchup)
• 2 tablespoons Ketchup or mushroom ketchup (Optional, for depth of flavor)
• 12 pieces Forcemeat balls or small meatballs (Optional garnish)

Instructions

1. 1Trim the ox cheek of excess fat and sinew. Cut the meat into 2-inch square pieces. Pat dry with paper towels.
2. 2In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste. Cook for 2-3 minutes, stirring constantly, until the roux is lightly golden and smells nutty.
3. 3Gradually whisk in the beef stock, adding it slowly to prevent lumps. Bring to a simmer, stirring frequently. Add the salt, black pepper, cayenne pepper, and vinegar. Stir to combine.
4. 4Add the prepared ox cheek pieces to the sauce. Bring to a gentle simmer, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, stirring occasionally, until the meat is very tender and falling apart.
5. 5A few minutes before serving, stir in the red wine and ketchup. Simmer uncovered for 5 minutes to allow the flavors to meld and the sauce to reduce slightly. Taste and adjust seasoning with additional salt and pepper if needed.
6. 6If using forcemeat balls, add them to the pot and heat through for 3-4 minutes. Serve the dressed ox cheek hot with mashed potatoes, rice, or crusty bread.