Ox Cheek Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 30mins
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- Serves
- 4
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- Calories
- 624
Ox Cheek Stew is a classic stew for a cold winters evening.
recipe updated 18 Oct 2021
Ingredients
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- Ox cheek
- 500 g
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- Onion
- 150 g
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- Celery stalk
- 2
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- Portobello mushroom
- 200 g
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- Baby potato
- 220 g
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- Plain flour
- 3 tablespoons
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- Olive oil
- 3 tablespoons
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- Garlic clove
- 2
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- Salt & pepper
- 1 pinch
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- Red wine
- 125 g
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- Beef stock
- 250 g
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- Tomato purée
- 2 tablespoons
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- Horseradish sauce
- 2 teaspoons
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- Crème fraîche
- as needed
Tools
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kCook Multi
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Kcook bowl
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Medium bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add ox cheek and plain flour to a clean medium bowl
- Season to taste
- Mix then set aside
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice onion, celery stalk and portobello mushroom into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove to the kCook bowl
- Transfer content of medium bowl to kCook bowl
- Cook with filler cap removed - 2 min, 140°C, speed 4
- Cook with filler cap removed - 3 min, 140°C, speed 3
- Then add salt & pepper and red wine to the kCook bowl
- Cook with filler cap fitted - 10 min, 120°C, speed 1
- Then add beef stock, tomato purée, horseradish sauce and baby potato to the kCook bowl
- Cook with filler cap fitted - 2 hr, 98°C, speed 1
- Serve
- Garnish with crème fraîche to taste