Braised Ox Cheeks Recipe

Name: Braised Ox Cheeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ox cheeks, fat and gristle trimmed; 3 cups good stout, such as London Porter; 3 cups red wine, such as Cabernet Sauvignon or Malbec; 4 ounces fresh rosemary stalks; 4 ounces fresh thyme stalks; 8 cloves garlic, skin on and crushed; 4 stalks celery, roughly chopped; 2 bay leaves; 2 large carrots, roughly chopped; 2 large leeks, washed and roughly chopped; 2 large white onions, roughly chopped; Vegetable oil, for frying; 4 ounces tomato paste; 6 cups dark meat stock; Salt and freshly ground black pepper; Serving suggestions: smoked cauliflower mash and crispy bone marrow or mashed potatoes and green vegetables

Servings: persons

6 ox cheeks, fat and gristle trimmed
3 cups good stout, such as London Porter
3 cups red wine, such as Cabernet Sauvignon or Malbec
4 ounces fresh rosemary stalks
4 ounces fresh thyme stalks
8 cloves garlic, skin on and crushed
4 stalks celery, roughly chopped
2 bay leaves
2 large carrots, roughly chopped
2 large leeks, washed and roughly chopped
2 large white onions, roughly chopped
Vegetable oil, for frying
4 ounces tomato paste
6 cups dark meat stock
Salt and freshly ground black pepper
Serving suggestions: smoked cauliflower mash and crispy bone marrow or mashed potatoes and green vegetables

1
Place the ox cheeks in a large stainless steel container and cover with the stout, wine, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions.
2
Cover and marinate in the refrigerator overnight.
3
Preheat the oven to 330 degrees F. Drain the meat in a colander, reserving the marinade and vegetables.
4
Heat some vegetable oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes.
5
Add the tomato paste and stir over a low heat for 1 minute.
6
Slowly add the marinade, stirring constantly to incorporate.
7
Bring to a boil and simmer until the liquid reduces by half.
8
Add the stock and the meat, sprinkle with salt and pepper and bring back to a boil.
9
Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2 hours 30 minutes to 3 hours.
10
Once the meat is cooked the sauce should be sufficiently thick.
11
If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes.
12
Place the meat back into the finished sauce to serve.
13
Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 ox cheeks, fat and gristle trimmed, 3 cups good stout, such as London Porter, 3 cups red wine, such as Cabernet Sauvignon or Malbec, 4 ounces fresh rosemary stalks, and more.

Yes, Braised Ox Cheeks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Ox Cheeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions