Ingredients

• 2 x ox cheeks
• fat and skin removed
• cut into 6 pieces
• 50g/2oz plain flour
• 1 tbsp oil
• 2 celery stalks
• chopped
• 1 leek
• chopped
• 2 carrots
• chopped
• 225ml/8fl oz red wine
• 1 litre/1¾ pints beef stock
• 150g/5oz salted anchovy fillets
• 250g/9oz butter
• cubed
• ½ tsp cayenne pepper
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• freshly ground black pepper
• ½ lemon
• juice only
• 1 tbsp Worcestershire sauce
• ½ garlic clove

Directions

• Dredge the ox cheeks in flour and heat the oil in the casserole dish. Fry the cheeks until golden-brown all over
• then remove from the dish using a slotted spoon.
• Add the vegetables to the casserole and cook for 2-3 minutes. Pour in the wine and scrape up any browned bits with a wooden spoon.
• Add the stock and bring to boil
• return the ox cheeks to the dish
• bring to a simmer and cook for 2-3 hours
• or until the ox cheeks are very tender.
• Remove the cheeks from the sauce and boil for 4-5 minutes
• or until the sauce has thickened. Strain the sauce
• then return the ox cheeks back to the sauce.
• Meanwhile
• for the relish
• blend all the ingredients in a food processor until well combined. Spoon the butter onto a large piece of clingfilm
• roll into a long sausage
• then chill in the fridge.
• Serve the cheeks a slice of relish.