Ox cheek stew with orange & star anise

Name: Ox cheek stew with orange & star anise
Prep time: 10 min
Cook time: 4 h 15 min
Total time: 4 h 25 min
Yield: 8
Ingredients: 3 tbsp vegetable oil (approx. 2-3); 2 kg Waitrose British Ox Cheek (from the service counter); 2 carrots, roughly diced; 2 onions, roughly diced; 2 Celery Sticks, roughly diced; 2 star anise; 8 cm strip orange zest; 3 sprigs fresh thyme; 1 bay leaf; 5 ripe tomatoes, roughly chopped; 8 dried pitted dates; 2 500ml packs Cooks’ Ingredients Beef Stock

4 out of 5 stars(1) Rate this recipe

Serves8
CourseMain meal
Prepare10 mins
Cook4 hrs 15 mins
Total time4 hrs 25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp vegetable oil (approx. 2-3)
2kg Waitrose British Ox Cheek (from the service counter)
2 carrots, roughly diced
2 onions, roughly diced
2 Celery Sticks, roughly diced
2 star anise
8 cm strip orange zest
3 sprigs fresh thyme
1 bay leaf
5 ripe tomatoes, roughly chopped
8 dried pitted dates
2 500ml packs Cooks’ Ingredients Beef Stock

Heat half the oil in a very large casserole over a medium to high heat. Season the ox cheeks. When the oil is hot, carefully brown them, in batches, until deep golden brown on all sides, adding the remaining oil as needed.
Remove the meat from the casserole, add the carrots, onions and celery and fry, stirring, for 5 minutes, until soft. Add the star anise, orange zest, thyme sprigs, bay leaf and tomatoes and fry for a further 3-4 minutes, or until the tomatoes are beginning to break down.
Return the ox cheeks to the casserole along with the dates, then pour over the stock. Bring to the boil, skimming off any foam that rises to the surface. Reduce the heat and simmer very gently, half-covered, for 3½ hours, until very tender.
If you wish, transfer the cooked meat to a large dish and cover tightly with clingfilm to keep warm. Strain the remaining casserole contents through a fine sieve, collecting the strained liquid in a clean saucepan.
Bring the strained liquid to the boil, then simmer until it has reduced by one-third to a thick gravy. Pull the ox cheeks into large bite-sized pieces and lower them into the gravy. Cover and heat through for 5 minutes.
Stir chopped parsley into the stew, if desired, and serve with buttery mashed potatoes and Tenderstem broccoli.

Typical values per serving when made using specific products in recipe