In advance:
Make your pastry by mixing together flour, suet, water, pinch of salt. Knead to a dough and rest in the fridge. Roll into small discs about 3mm thick. These will be the base of your puddings.
Cooking the pudding:
Caramelise the Ox cheek and braising vegetables until golden brown, add thyme, star anise, add beef stock and tomato puree. Cover and bring to the boil, braise for 6 ½ hours in an oven set at 150c.
Remove tender cheeks and leave to cool. Strain rich gravy and set aside for service, reduce to thicken if required.
Break up beef cheek meat and blend with a little braising gravy to flavour. Place tender beef mix into the prepared discs of suet pastry and mould into small pudding.
Cling film each pudding, tie a knot and steam for 50 minutes.
Beef Fillet:
Marinade beef fillets for 12 hours, thyme, garlic star anise. Lightly seal in rapeseed oil/butter and Maldon seasoning. Roast on a baking tray in the oven at 180c for about 5 minutes rare or 8 minutes medium.
Potatoes/Vegetables/Sauce:
Boil, pan dry and mash potatoes adding butter and cream for richness.
Serve with root vegetables, sauté creamy savoy with onions. Finish dish with rich braising sauce, fresh watercress and horseradish.
Rob's tips...
Use any leftover vegetables, pastry or meat to make another great pudding!