Make it Scotch

Scotch Beef Ox Cheek with ale

  • Prep 30 mins
  • Cook mix
  • Serves 4

Ingredients

Cooking Method

  • 1
    Mix the mustard and flour with a pinch of salt and a few grinding of black pepper.
  • 2
    Pat the ox cheeks with kitchen paper to blot up any moisture, then toss with the seasoned flour.
  • 3
    Heat a broad shallow pan with the pancetta until the fat runs and becomes hot, turning so as not to burn it.
  • 4
    Remove the pancetta to a plate with a slotted spoon. You may need to add an extra teaspoon or two of oil before browning the ox cheeks on all sides.
  • 5
    Remove the ox cheeks to the slow cooker then in the same pan quickly brown the whole button mushrooms. Tip them onto the meat.
  • 6
    Pour the ale and orange juice into the pan with some of the beef stock, you may not need it all.
  • 7
    Stir well to deglaze the pan,scraping up all the tasty sticky bits. Remove from the heat.
  • 8
    Sprinkle the little pancetta pieces and crumble the dried porcini mushrooms on top of the meat, followed by the leek and swede, evenly distributed.
  • 9
    Wedge the bay leaf into the mix.
  • 10
    Pour the ale mixture all over the stew and push down the pieces so that everything is very nearly submerged in the liquid.
  • 11
    Add extra stock if necessary but don't forget that more liquid is produced during cooking as there is no evaporation during slow cooking.
  • 12
    Cover the slow cooker with its lid, set the gauge to HIGH or LOW according to when you need the meal to be ready.
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