Spice Cupboard Braise

650g ox cheek

flour for dredging

oil for browning

4 slices streaky bacon, cut into 2 to 3 cm pieces

2 fairly large shallots, chopped

2 medium carrots, peeled and cut into chunks

1tsp thyme

1 liberal grinding of black pepper

pinch of nutmeg

pinch of smoked paprika

1 Tbsp tomato paste

1 Tbsp balsamic vinegar

dash of Worcestershire sauce

1 tsp cocoa

2 bay leaves

beef stock to cover

Preheat oven to 140C.

Put the carrot chunks into an ovenproof casserole with a lid.

Cut the meat into 6 to 8 chunks and dredge each one with flour.

Brown the meat well over medium-high heat then put it in the casserole.

Without cleaning the pan, cook the bacon ‘til starting to brown.

Add the shallots, and cook ‘til transparent.

Add the bacon and onions along with all the other ingredients to the casserole.

Top up with beef stock ‘til the meat is nearly covered.

Put the lid on and braise 3-½ - 4 hours.

Serve with mashed potatoes and veges.

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