Our little grey home in the west!

This is where we'll be spending our Christmas - our very own little corner of God's country (!), a place called Doogra (originating from 'black garden' apparently) in the bogs in the west of Ireland.
On the food front it may be a challenge as facilities are limited but it'll be great!
My favourite butcher Ciaran has required I call him to remind him that I want 'jaws,' as he says,
for the Christmas dinner - otherwise known as 'Ox Cheeks' - a firm favourite in our house!
The recipe is based on one from Yannick of Le Petit Bourg..

Ox cheek –joues de bœuf

For 20 people :
4 kilos meat
700g onions
4 carrots
2 sticks celery
½ bulb of garlic, sliced
Thyme
2/3 bay leaves
10g pepper, ground
1 kilo tomatoes (tinned will do!)
½ pot Blackberry jelly
3/4litres decent wine (not plonk)
2 litres veal stock**
Marinate the meat for 2 days with everything except the jelly.
Separate meat form veg and strain, keeping the liquid marinate. Heat this slowly and skim anything that comes to the surface very carefully.
In a large pan heat a little olive oil and add meat to seal the flavors.  Add the veal stock and the wine.  Reheat and cover well.  Place in oven (150°C) for 4 - 6 hours or in a slow cooker.
Serve with seasonal mash......

Veal stock
2 kilos veal bones
4 litre water
½ kg veg – onions,carrot, celery, leek
12 peppercorns
Roast bones, place in stock pot, add water and boil. Skim, and simmer gently.  Add washed vegetables, bouquet garni and peppercorns. Simmer for 6 – 8 hours uncovered. Skim and strain.

Freezes beautifully!

Christmas Morning in Doogra - note the blue skies !!