Slow braised Ox cheek & stout casserole with horseradish & parlsey dumplings by Alex Morte
Alex Morte is the Head Chef of Chelsea Court Place, London and one of our Kitchen Heroes. Try his recipe in your Care home as it combines different flavour layers for your residents to enjoy.
- Servings: 10
Source: Unilever Food Solutions IE
Ingredients
- Knorr Professional Beef Jelly Bouillon 800g
- pc Bay Leaf
- Thyme
- Knorr Professional Garlic Puree 750g
- Celery
- Shallot
- New potatoes
- Carrots - Chantenay
- Water
- Guinness
- Cornflour
- Ox Cheek
- Light vegetable suet
- Self raising flour
- Flat leaf Parsley
- Colman's Horseradish Sauce 2.25L