Chilli Beef Casserole
This is a great recipe for a slow cooker if you have one. Prepare the ox cheeks and sauce as below and transfer to the cooker dish. Put the lid on, switch the cooker on to the low setting and leave for 8 hours. Stir in the beans and continue to cook for a further 2 hours.
4 hours 10 minsServes
What you'll need
- 4 Simon Howie ox cheeks
- salt and freshly ground black pepper
- 2tbsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 large red pepper, deseeded and chopped
- 400g can chopped tomatoes
- 300ml (1/2pt) red wine or beef stock
- 2tsp ground cumin
- 1-2tsp dried chilli flakes + extra to serve
- 1tbsp light brown sugar
- 400g can kidney beans in water, drained and rinsed
Putting it all together
- Preheat the oven to 170 C (fan oven 150 C, 325 F, gas 3). Wash and pat dry the ox cheeks and season all over. Heat the oil in a flameproof casserole dish and cook the ox cheeks for 5 minutes, turning to brown them all over. Remove with tongs and place on a heatproof plate.
- Reheat the oil and juices and cook the onion, garlic and pepper for 5 minutes, stirring, until slightly softened. Stir in the tomatoes, wine or stock, cumin, chilli flakes to taste, and sugar. Bring to the boil, then remove from the heat and push the ox cheeks into the tomato sauce. Cover and bake in the oven for 3 hours.
- Carefully remove the ox cheeks, stir in the kidney beans and plenty of seasoning. Return the ox cheeks to the dish other side up, re-cover and continue to cook for a further hour until very tender.
- To serve, shred the ox cheeks and serve in the sauce over freshly cooked white rice, sprinkle with chilli flakes if liked.