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Braised Ox Cheeks with Wild One Imperial Stout

I had always braised steak in red wine but thought I would try something a little different as I had some lovely Ox Cheeks from Archers Butchers to play with.  I wanted something completely decadant and delicious, rich and flavourful, perfect for the cold nights we are having at the moment. 

This was AMAZING, exactly what I had hoped for. As well as the amazing sauce, the Ox cheeks were melt in the mouth.

There is a little preperation to do and I roasted the various root vegetables before adding them to give some extra flavour. You could just add them at the start of cooking, however, the roasting made a fantastic difference in their sweetness and depth.

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