Stewed Ox Cheek

Ingredients

• 1 whole Ox cheek, cleaned (About 2-3 pounds)
• 8 cups Water for parboiling (Enough to cover the ox cheek)
• 3 tablespoons Butter (For thickening the gravy)
• 3 tablespoons All-purpose flour (For thickening the gravy)
• 1.5 cups Carrots, cut into dice or fancy shapes (About 2-3 medium carrots)
• 1.5 cups Turnips, cut into dice or fancy shapes (About 2 medium turnips)
• 2 medium Onions, minced (Can use 3 for more flavor)
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black pepper (Freshly ground preferred)
• 0.5 cup Port wine (One glassful, added near the end)

Instructions

1. 1Thoroughly clean the ox cheek under cold running water, removing any excess fat, membranes, or debris. Pat dry with paper towels.
2. 2Place the cleaned ox cheek in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 45 minutes to 1 hour until partially cooked.
3. 3Remove the ox cheek from the pot and let cool slightly. Reserve 3-4 cups of the cooking liquid. Once cool enough to handle, carefully remove and discard the bone from the ox cheek.
4. 4While the ox cheek cools, cut the carrots and turnips into dice or fancy shapes to fill about 3 cups total. Mince the onions finely.
5. 5In a large, heavy-bottomed pan or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly for 3-4 minutes until the mixture turns golden brown and develops a nutty aroma.
6. 6Gradually whisk in 3-4 cups of the reserved cooking liquid to the browned roux, stirring constantly to prevent lumps. Add the deboned ox cheek to the pan.
7. 7Add the diced carrots, turnips, and minced onions to the pan. Season with salt and pepper. Stir to combine all ingredients.
8. 8Cover the pan tightly with a lid and reduce heat to low. Let stew gently for 2 hours, checking occasionally to ensure there is enough liquid. The ox cheek should become very tender.
9. 9About 10 minutes before serving, stir in the port wine. Continue to simmer uncovered for the final 10 minutes to allow the wine to integrate and the sauce to reduce slightly. Taste and adjust seasoning if needed.
10. 10Transfer the ox cheek to a serving platter, spooning the vegetables and rich gravy over the top. Serve hot with mashed potatoes, crusty bread, or rice.