Braised Ox Cheeks

15th February 2019

Braised Ox Cheeks

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Slow cooked meats have made a huge resurgence over the last few years. Cheaper cuts of meat that need a little extra time in the pot to bring out their best.

SLOW COOKED MEAT

I am a huge fan of many of these cuts, shoulder or leg of lamb for example, oxtail, beef short ribs, brisket & belly pork to name a few.

However, one of my all time favourites in terms of ease of cooking, and an absolutely fantastic finished result is the humble ox cheek.

This cut, is as it’s name suggests to the cheek of the Ox. A muscle that is worked well over the life of the animal with all the chewing that takes place. However, as per the secret ingredient of any slow cooked cut of meat, it also has a high fat content.

When cooked slowly over a period of 3 – 4 hours this fat renders down, and results in an absolutely fantastically rich sauce, strong, deep flavours within the meat and a very comforting unctuous quality to each and every forkful.

There are a number of different ways to cook an ox cheek, however, for this recipe it is all about creating a crazy rich gravy, ensuring that the ox cheek is well cooked and the fat rendered down to give ultimate flavour.

Pedro Ximinez

On this occasion I used a good bottle of red wine to cook the meat in, this gives a really great finished result. However, if you do want to take this dish to the next level, I highly recommend using a good bottle of Pedro Ximinez Sherry. More expensive, but gives an absolutely amazing sauce/gravy!

Braised Ox Cheeks

HOW DO I MAKE THIS DISH?

  1. First of all you need to get hold of some Ox Cheeks, not always easy to find in the supermarkets, however, most good butchers should be able to order in for you with a bit of notice. I have also used Paleo Nutrition Wales in the past who have an amazing range of great quality meats (all grass fed too :-))
  2. Brown off the beef cheeks in a frying pan with a little oil
  3. Roughly chop the carrots, onion & celery and start to soften in a cast iron pot
  4. Add the beef cheeks, and large portobello onions, turn the heat up and then add the red wine or sherry. Bring to the boil and allow to reduce by about half.
  5. Top up with some god quality beef stock, add bay leaves, cover with a lid and then place in the oven at a temperature of 150C for about 3 – 4 hours
  6. After they are cooked, remove the beef cheeks from the pan to rest. if necessary reduce the sauce further on the hob, check for seasoning and if required, thicken with a little cornflour
  7. Serve with some mashed potato and buttered greens – Enjoy!
Ox Cheeks

Full recipe can be printed off below…

Braised Ox Cheeks

15th February 2019
: 4
: 20 min
: 4 hr
: 4 hr 30 min
: Medium

A delicious recipe using a cheap and extremely flavoursome cut of meat, the humble ox cheek. Cook long & slow and make sure that your gravy is properly seasoned. This will result in a really impressive, tasty dinner.

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Ingredients
  • 3-4 Ox Cheeks
  • 4 Large open caped mushrooms
  • Fresh Thyme
  • 1 large Carrot
  • 1 large onion
  • 1 stick celery
  • 1 bottle Red Wine (or Pedro Ximinez Sherry)
  • 400ml Beef Stock
  • 1 -2 tsp Cornflour
  • Salt & Pepper
Directions
  • Step 1 Brown off the beef cheeks in a frying pan with a little oil
  • Step 2 Roughly chop the carrots, onion & celery and start to soften in a cast iron pot
  • Step 3 Add the beef cheeks, thyme and large portobello onions, turn the heat up and then add the red wine or sherry. Bring to the boil and allow to reduce by about half.
  • Step 4 Top up with some god quality beef stock, add bay leaves, cover with a lid and then place in the oven at a temperature of 150C for about 3 – 4 hours
  • Step 5 After they are cooked, remove the beef cheeks from the pan to rest. if necessary reduce the sauce further on the hob, check for seasoning and if required, thicken with a little cornflour and some real butter to add a bit of shine
  • Step 6 Serve with some mashed potato and buttered greens – Enjoy





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