Slow-cooked ox cheek with kale and mashed potato recipe
 Ox cheeks are perfect for cooking low and slow to bring out their meaty flavour. Here they are slow-cooked in Spanish wine for a deeply rich casserole. 2 tbsp olive oil2 ox cheeks, trimmed and cut in half1 large onion, finely chopped1 stick celery, finely chopped 4 cloves garlic, finely chopped1 sprig rosemary2 carrots, peeled and finely chopped300ml/10fl oz Pedro Ximenez2 litres/3½ pints good-quality chicken stock 2 tbsp olive oil 2 ox cheeks, trimmed and cut in half 1 large onion, finely chopped 1 stick celery, finely chopped 4 cloves garlic, finely chopped 1 sprig rosemary 2 carrots, peeled and finely chopped 300ml/10fl oz Pedro Ximenez 2 litres/3½ pints good-quality chicken stock 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into chunks200g/7oz unsalted butter300ml/10fl oz double creamsalt and freshly ground black pepper 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into chunks 200g/7oz unsalted butter 300ml/10fl oz double cream salt and freshly ground black pepper handful fresh kale, leaves only2 tbsp unsalted butter2 tbsp chives, finely snipped, to serve handful fresh kale, leaves only 2 tbsp unsalted butter 2 tbsp chives, finely snipped, to serve Method To make the ox cheeks, heat a tablespoon of the olive oil in an ovenproof casserole dish. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside.In the same pan, add a little more oil and add the onions, garlic, carrot and celery. Cook slowly over a low-medium heat until caramelised. Add the garlic and rosemary and cook for a further 2 minutes. Pour in the Pedro Ximenez and simmer until the volume of the liquid has reduced by three quarters, then add the stock. Simmer again until the volume of the liquid has reduced by a third.Preheat the oven to 180C/160C Fan/Gas 4. Pass the sauce through a sieve into a clean bowl, discarding the vegetables. Return the cheeks to the casserole dish and cover with the sauce. Cook in the oven for 2½ to 3 hours.After 3 hours cooking, the cheeks should be tender and falling apart and the sauce beautifully glossy. If not. remove the cheeks from the pan, reduce the sauce over a medium heat to a glossy consistency and then return the cheeks to the pan.Meanwhile, to make the mashed potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook for 15 –20 minutes or until soft. Drain and leave to steam dry in the colander. Pass the potatoes through a potato ricer, add the unsalted butter and cream and beat to a smooth purée. Season with salt and pepper.Melt the butter in a frying pan and sauté the kale until wilted.Divide the mashed potatoes between serving plates and top with half an ox cheek. Pile over the kale and spoon over the sauce. Sprinkle with finely chopped chives and serve. To make the ox cheeks, heat a tablespoon of the olive oil in an ovenproof casserole dish. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside. To make the ox cheeks, heat a tablespoon of the olive oil in an ovenproof casserole dish. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside. In the same pan, add a little more oil and add the onions, garlic, carrot and celery. Cook slowly over a low-medium heat until caramelised. Add the garlic and rosemary and cook for a further 2 minutes. In the same pan, add a little more oil and add the onions, garlic, carrot and celery. Cook slowly over a low-medium heat until caramelised. Add the garlic and rosemary and cook for a further 2 minutes. Pour in the Pedro Ximenez and simmer until the volume of the liquid has reduced by three quarters, then add the stock. Simmer again until the volume of the liquid has reduced by a third. Pour in the Pedro Ximenez and simmer until the volume of the liquid has reduced by three quarters, then add the stock. Simmer again until the volume of the liquid has reduced by a third. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Pass the sauce through a sieve into a clean bowl, discarding the vegetables. Return the cheeks to the casserole dish and cover with the sauce. Cook in the oven for 2½ to 3 hours. Pass the sauce through a sieve into a clean bowl, discarding the vegetables. Return the cheeks to the casserole dish and cover with the sauce. Cook in the oven for 2½ to 3 hours. After 3 hours cooking, the cheeks should be tender and falling apart and the sauce beautifully glossy. If not. remove the cheeks from the pan, reduce the sauce over a medium heat to a glossy consistency and then return the cheeks to the pan. After 3 hours cooking, the cheeks should be tender and falling apart and the sauce beautifully glossy. If not. remove the cheeks from the pan, reduce the sauce over a medium heat to a glossy consistency and then return the cheeks to the pan. Meanwhile, to make the mashed potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook for 15 –20 minutes or until soft. Drain and leave to steam dry in the colander. Meanwhile, to make the mashed potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook for 15 –20 minutes or until soft. Drain and leave to steam dry in the colander. Pass the potatoes through a potato ricer, add the unsalted butter and cream and beat to a smooth purée. Season with salt and pepper. Pass the potatoes through a potato ricer, add the unsalted butter and cream and beat to a smooth purée. Season with salt and pepper. Melt the butter in a frying pan and sauté the kale until wilted. Melt the butter in a frying pan and sauté the kale until wilted. Divide the mashed potatoes between serving plates and top with half an ox cheek. Pile over the kale and spoon over the sauce. Sprinkle with finely chopped chives and serve. Divide the mashed potatoes between serving plates and top with half an ox cheek. Pile over the kale and spoon over the sauce. Sprinkle with finely chopped chives and serve.