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Jose Pizarro's sherry-braised ox cheeks with catalan spinach
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olive oil, for frying
300g baby carrots
about 1.5kg ox cheeks, cut into large chunks
2 large onions, finely sliced
3 sticks celery, finely sliced
2 bay leaves
few sprigs rosemary
3 garlic cloves
1 tsp black peppercorns
500ml palo cortardo sherry
500ml fresh beef stock
3 tbsp olive oil
2 shallots, finely chopped
50g pine nuts
750g baby spinach leaves
1. Heat a good layer of oil in a large casserole. Gently fry the carrots until they are starting to colour, then remove and set aside. Season the ox cheeks. Add a little more oil to the pan and fry the cheeks, in batches, until browned all over; remove and set aside.
2. Discard most of the oil from the pan then add the onions and celery and fry for 15 minutes until tender. Add the herbs, garlic and peppercorns and return the cheeks to the pan. Add the sherry, bring to the boil and bubble briskly for 5 minutes. Add the stock and reduce the heat to a simmer. Cover and cook for 2 hours- 2 hours 30 minutes, until the meat is tender to a spoon. Return the carrots to the pan; cook gently, uncovered, for 30 minutes or until the meat is falling apart and the sauce has reduced.
3. For the spinach, heat the oil in a pan and gently fry the shallots until softened – about 10 minutes. Add the pine nuts and sultanas; cook until the nuts are light golden. Add the spinach and allow to wilt. Season and serve alongside the stew, with mashed potatoes or crusty bread, if liked.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.