We all think of Oliver as the great chef of the Gladwin family and he is indeed a talent to be reckoned with. However, both his brothers also take the cooking lead in their respective households. Gregory prepared this slow cooked ox cheek stew with dumplings for his family and friends. It sounded so appealing that I insisted he make it again for Bridget and I - it really is a wonderful dish.
Ingredients for 4
2 Tablespoons Rapeseed Oil
1 Onion, peeled and diced
1 Clove Garlic, crushed
500g Ox Cheek, trimmed and cut into pieces
2 Tablespoon Plain Flour, salt and pepper
400ml Strong Beer
400ml Beef Stock
1 Teaspoon Mixed Spice
1 Teaspoon chopped Thyme
100g Dried Cranberries
200g Chestnut Mushrooms
400g Baby Carrots
Coarse chopped Flat-Leaf Parsley
For the Dumplings
200g Self Raising Flour
100g Suet
1 Tablespoon Chopped Parsley
A dash of Milk
Method
Place the oil in a large oven proof dish over a moderate heat, gently fry off the onion and garlic.
Roll the ox cheek in seasoned flour, add it to the hot pan, seal on all sides.
Pour the beer and stock over the meat and onion. Season well with salt pepper, mixed spice and thyme. Place a lid on and cook in a low oven (160°C) for 2.5 hours.
Meanwhile prepare the dumplings.
Put the flour, suet and parsley in a mixing bowl and season well with salt and pepper.
Blend the dumpling mix with your finger tips, add just a little milk to bring it together. Divide the mixture into even amounts and set aside ready to cook.
When the ox stew is cooked, remove the lid, stir in the cranberries, mushrooms, and carrots, then arrange the dumplings on top. Return the casserole to the oven, cook for a further 20 minutes.
Serve piping hot with some green vegetables alongside.
