For ox cheeks, you will need:

4 trimmed ox cheeks
1 large onion, roughly chopped into large chunks
4 to 6 large carrots, cut into large chunks
6 ripe plum tomotoes, cut into large chunks
2 sticks celery, cut into 2-inch strips
1/2 glass red wine
750ml vegetable stock
2 tbsp chopped fresh parsley
6 tbsp olive oil
salt and pepper

(serves 4)

In a large non-stick saucepan heat the oil, add onion and cook until just cooked. Add celery and carrots to “sweat” i.e. cover and cook until everything is warm but not cooked through. Remove everything from the oil and set aside. Turn up the heat and add ox cheeks. Brown the outside of the meat on medium-high heat. Add the red wine and allow to dry off to almost a sticky residue around the meat. Now add the tomatoes and again allow to reduce. Return the onion, celery and carrots and add enough vegetable stock to cover the meat completely (depending on the size and shape of your pot, you may need more than 750ml). Bring back to boil. Cover, reduce heat to medium and simmer on low heat for 2 1/2 hour, adding more liquid from time to time if required. Stir in the parsley and serve. This dish goes very well with creamed potato .