1.Season the ox cheeks and beef shin with salt and pepper. Lightly dust with flour and shake off any excess.
2.Heat a splash of oil in a high-sided casserole pot. Once piping hot, sear the meat on all sides and once well-browned, remove and put to one side.
3.Keep the pot on the heat and add the sweet potato, onions and mushrooms. Keep on a high heat until well caramelised.
4.Remove the sweet potato, onions and mushrooms and deglaze the pot with port, ale and stock.
5.Return the ox cheeks and beef shin to the pot with the thyme and garlic. Cover with a lid and cook gently on a low heat for four hours until the meat is lovely and tender.
6.Serve with thick cut toast for dipping, or a side of buttery mashed potato.
• Nestled in the heart of Jedburgh, Born in the Borders is a popular brewery and visitor centre, which is open all year round. They’ve also just expanded their offering into evening dining, which is available every Thursday, Friday and Saturday night. For more information please visit: www.bornintheborders.com.
