ox cheek £4 a k from Waitrose (local butchers don't sell it)1kg ox cheek from Waitrose meat counter, marinated overnight in half-a-pint of red wine.
4oz aduki beans soaked overnight in cold water.
2 red onions, chopped.
2 carrots, sliced.
2 fat cloves of garlic, finely chopped.
10 soft prunes (4oz)
30g tub of dried mushrooms.
Herbs: I used sage, parsley, rosemary, bay leaves.
Kallo organic beef stock cube in three-quarters-pint of boiling water.
1tsp molasses sugar.
1tbs plain flour, heaped.
Celery salt, sea salt, black pepper, at the end of cooking.
Fat as required (I used goose fat) for browning the ox cheeks.
Pre-heat oven to lowest setting.
Drain aduki beans, boil hard for 15 minutes, turn off heat, add dried mushrooms and leave for 20 minutes; drain and reserve the resulting liquid (quarter pint).
Cut up ox cheeks into chunks, sprinkle flour over to coat lightly., batch fry in (goose) fat and transfer to oven dish when done.
Add all the rest of the ingredients, bar the salts and pepper, to the frying pan, bring to simmer and pour into the oven dish containing the meat.
I cooked it for 12 hours and it was delicious and the ox cheeks could be cut with a spoon.
The prunes disintegrate and melt into the gravy so don't worry if you don't like them; they add dark richness, not taste.