Free Cooking Recipes

1 kg (21/4 lb) ox cheek
1kg (21/4 lb) leeks (the white part only)
1/2 liter (18 fl oz) pale ale
15ml (1 tbls) oil
50g (2 oz) butter
5ml (1 tsp) sugar salt and pepper

Directions:
1. Ox cheek is an extremely tender cut of meat, very suitable for braising since it is quick to cook and has a most delicate flavor. Cut it into 2cm (3/4 inch) cubes, and season with salt.

2. You will need more than 2kg (41/2 lb) of unprepared leeks to obtain 1 kg (21/4 lb) of the white part only. Peel and wash them, and then weigh to make sure you have equal weights of leeks and meat. Cut across into slices 1/2cm (1/6 inch) thick.

3. Heat the oil in a heavy pan, add some of the butter and brown the pieces of meat for about 5 minutes over a gentle heat; then remove with a slotted spoon.

4. Add the rest of the butter and the leeks to the pan. Sweat the leeks over a low heat for about 5 minutes making sure they do not brown, and add the sugar, salt and pepper. Return the meat and pour in the ale up to halfway. Bring to the boil, then lower the heat, cover, and leave to stew over a very low heat for about 2 hours 30 minutes till the meat is tender. If at the end of that time a lot of juice remains uncover the pan and let it reduce until only a syrupy residue is left to coat the meat and vegetables. Serve hot.

5. Accompany with gratineed potatoes.