Chilli Beef Casserole

Prep time:
15mins

Cooking time:
4 hours 10 mins

Serves:
5 people

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.

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ingredients

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

Method

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.

Chilli Beef Casserole

Prep time: 15mins

Cooking time: 4 hours 10 mins

Serves: 5

ingredients

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

Method

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.