It’s said that India Pale Ales were brewed to withstand the rigours of being transported from England to India in the wooden-hulled ships of the time. This ox cheek curry makes fine use of IPA and shows off its character.
- Preheat the oven to 140°C (275°F), Gas Mark 1
- In a large casserole, brown the ox cheeks in half of the dripping, then remove and set aside.
- In the same pot, sweat the onions in the remaining dripping until soft and then add the garlic.
- Stir, add the spices and salt and gently fry for 30 seconds.
- Place the cheeks on top of the onions, then pour in the IPA and the stock and add the ginger.
- Stir, bring up to a bubble, pop the lid on and place in the oven and cook for 3 hours, until the meat is tender.
- Remove the cheeks and put them on a warm plate. Cover and keep warm.
- Pop the casserole over a medium-high heat. Allow the sauce to bubble and reduce to a 'coating consistency' then pass through a fine sieve, add the crème fraîche and chopped chill, and adjust the salt to taste.
- Put the cheeks and their resting juices back into the pot, stir gently, bring back to bubbling heat and then serve immediately with coriander and rotis.
This recipe can be found with many others in Richard's cookbook - PRIME - published by Mitchell Beazley RRP £25.
Feature image credit: Paul Winch-Furness