Braised ox cheek with octopus cassoulet with pesto

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Glynn Purnell

Ingredients

For the ox cheek

  • 1 large carrot, peeled and roughly chopped
  • 1 large onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 large ox cheek
  • 500ml/18fl oz red wine
  • 1 litre/1¾ pints beef stock
  • 1 bay leaf
  • 2 large thyme sprigs
  • 1 tbsp black peppercorns
  • 75g/2½oz unsalted butter

For the octopus

  • 700–800g/1lb 9oz–1lb 12oz octopus, cleaned
  • ½ garlic bulb
  • 500ml/18fl oz red wine
  • 1 tbsp olive oil

For the pesto

  • 50g/1¾oz pine nuts, toasted
  • 1 bunch basil, 10 leaves reserved (see below)
  • 50g/1¾oz Parmesan
  • 1 garlic clove, chopped
  • 150ml/5fl oz olive oil
  • pinch salt, plus extra if needed
  • freshly ground black pepper

For the cassoulet

  • 250g tin white beans, drained and rinsed
  • 150g/5½oz sun-dried tomatoes, finely shredded
  • 10 basil leaves, finely shredded