Chipotle-spiced braised ox cheek sloppy joe with celeriac slaw
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- oil
- 500g ox cheekstrimmed of any fat and sinew
- 1 onionfinely sliced
- 3 cloves garlicfinely chopped
- 2 bay leaves
- 1 sprig rosemary
- 1 tbsp tomato purée
- 2 tbsp chipotle paste
- 1 glass red wine
- 1 litre beef stock
- to serve chopped parsley
- 4 hot dog bunssplit down the middle
CELERIAC SLAW
- ½ celeriacpeeled and grated
- 1 carrotpeeled and grated
- 1 small red onionfinely sliced
- 4 tbsp mayonnaise
- 1 tbsp Dijon mustard
- ½ bunch (including stalks) corianderchopped
- ½ lemonjuiced
Nutrition: per serving
- kcal758
- fat41.7g
- saturates6.8g
- carbs51.5g
- fibre7.8g
- protein34.9g
- salt3g
Method
step 1
Heat 3 tbsp of oil in a frying pan over a medium heat. Season the ox cheeks and put in the pan. Sear. When it is well browned all over, transfer to a saucepan.
step 2
Fry the onion, garlic, bay leaves and rosemary in the same frying pan. Fry until soft but not coloured. Add the tomato purée and chipotle paste and cook for a few minutes, then add the red wine and reduce by half. Add all of this to the ox cheeks and pour in the beef stock. Simmer on a low heat for 3½-4 hours until the cheeks give when pressed with the back of a spoon. Allow them to cool in the liquid.
step 3
To make the slaw mix all the ingredients together with some seasoning, cover and chill until ready to serve.
step 4
When the cheeks are cool enough to handle, take them out and gently flake the meat. Reduce the liquid down to a thick, gravy-like consistency, then add the meat back in and give it a stir.
step 5
To serve, heat the sloppy joe mix, add the chopped parsley and stir. Spoon the mix into the buns, and serve with a pile of the slaw. Eat straight away.
