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Ingredients

• OX CHEEKS
• 2tbsp plain flour
• 1.5kg ox cheeks, trimmed of fat
• 2 12 tbsp olive oil
• 2 red onions, peeled and chopped
• 2 smoked bacon rashers, chopped
• 1 bay leaf
• 3 thyme sprigs
• 300ml beef stock
• 400ml red wine, such as burgundy
• 500g Chatenay carrots, scrubbed
• GRATIN
• 25g butter
• 800g parsnips, peeled and sliced into coins
• 2 garlic cloves
• 400ml half-fat crme frache
• 100ml light beef or vegetable stock
• A pinch freshly grated nutmeg

Description

The Gratin Is Cooked Long And Slow, So That It Can Go Into The Oven With The Ox Cheeks. Even If There Are Only 2 Of You ... This Is A Great Batch To Make For Leftovers As It Tastes Even Better On The 2nd Day!

Forkd