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01376 562500

Slow Braised Ox Cheek


Our head of catering Mark Woodyard’s own recipe for slow braised ox cheek

  • 1 ox cheek (750g)
  • 2 Tbsp of vegetable oil
  • 350ml of red wine
  • 250ml of beef stock
  • 1 carrot (diced)
  • 1/2 onion (diced)
  • 1/2 leek (diced)
  • 1 celery stick (diced)
  • 1 spring of thyme
  • 1 bay leaf
  • 4 peppercorns
  • 4 garlic cloves


  1.  Season the ox cheek and brown in a casserole dish quickly and evenly using vegetable oil.  Next remove the ox cheek and set aside white cooking the vegetables for 10 minutes until lightly brown.
  2. Add the ox cheek back to the casserole dish along with the red wine, beef stock, herbs, peppercorns and garlic.  Now cover with a lid.  Cook for four hours at 140ºC until the cheeks are very tender.
  3. Strain the braising liquor out of the casserole dish.  To make the sauce, reduce the liquor by half finishing with a knob of butter and teaspoon of tomato puree.
  4. Enjoy with either a potato rosti or mash potato and some baby leeks.

Come see us at our farm shop to buy all the ingredients

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