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Heat half the oil in a very large casserole over a medium to high heat. Season the ox cheeks. When the oil is hot, carefully brown them, in batches, until deep golden brown on all sides, adding the remaining oil as needed.
Remove the meat from the casserole, add the carrots, onions and celery and fry, stirring, for 5 minutes, until soft. Add the star anise, orange zest, thyme sprigs, bay leaf and tomatoes and fry for a further 3-4 minutes, or until the tomatoes are beginning to break down.
Return the ox cheeks to the casserole along with the dates, then pour over the stock. Bring to the boil, skimming off any foam that rises to the surface. Reduce the heat and simmer very gently, half-covered, for 3½ hours, until very tender.
If you wish, transfer the cooked meat to a large dish and cover tightly with clingfilm to keep warm. Strain the remaining casserole contents through a fine sieve, collecting the strained liquid in a clean saucepan.
Bring the strained liquid to the boil, then simmer until it has reduced by one-third to a thick gravy. Pull the ox cheeks into large bite-sized pieces and lower them into the gravy. Cover and heat through for 5 minutes.
Stir chopped parsley into the stew, if desired, and serve with buttery mashed potatoes and Tenderstem broccoli.
Typical values per serving when made using specific products in recipe
Energy | 2,560kJ/ 610kcals |
---|---|
Fat | 25g |
Saturated Fat | 10.7g |
Carbohydrates | 44.9g |
Sugars | 17.2g |
Fibre | 6.4g |
Protein | 51.3g |
Salt | 1.2g |
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21p/100ml0 added
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£8.25Price per unit
£19.88/kg0kg added
0kg in trolley
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10p each est.Price per unit
70p/kg0kg added
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18p each est.Price per unit
£1.15/kg0 added
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70pPrice per unit
70p each0 added
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£1.60Price per unit
£1.34/10g0 added
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£2.80Price per unit
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80pPrice per unit
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£1.80Price per unit
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