Slow-cooked ox cheeks are not often considered summer food, so I’m not even going to try pleading that this has fruit in it. It’s just something tasty I worked up after seeing cheeks on the butcher’s counter, and not being able to say no.
Heck, the plums aren’t even in season, so that’s me done for, really. I imagine there’ll be a tutting, hemp-clad psychopomp strong-arming me to a McDonald’s of perpetual flame in the hereafter. Might as well enjoy the stew while I’m here.
Actually, I’ve always thought seasonality was more inspirational than holy, and food miles are a bit of a crass simplification when you start factoring in other energy costs. Jay Rayner puts this all far better than I ever will, and anyway I’m drifting wildly off topic.
No, this is actually a way to bring some gentler, fresher flavours to what might be my new favourite cut of beef. It’s cribbed substantially from a River Cottage Every Day recipe my old housemate used to cook, but I’ve mucked about with the flavours and thrown plums at it. Continue reading Ox cheeks slow-braised with ginger and plums