Having never cooked Ox Cheeks before, I was quite excited to try. This is a super simple recipe and requires a long slow cook in the oven. It produces butter soft beef and a ridiculously rich glaze. Serve with some creamy mash and seasonal veg. 1 Cheek will feed 2 hungry adults.
2 Ox Cheeks – seasoned salt & pepper
1 bottle red wine (I used a rich Malbec)
2 Carrots – diced
2 sticks celery – diced
1 white onion – diced
Small bunch thyme
4 cloves of garlic – roughly chopped
500 ml beef stock
Knob of butter
1. Pour wine into a pan and reduce it by half.
2. In a large oven proof casserole pan, sear Ox Cheeks until nicely browned on all sides. Remove and set aside.
3. Add all veg, garlic and thyme to pan and sautée for a few minutes to soften.
4. Our reduced wine in to veg and scrape all bits from bottom of pan. Add stock and bring to a boil. Return Ox Cheeks to pan. Cover and pop in low oven, 140c for 6 hrs. I turn the cheeks half way through.
5. Careful remove Ox Cheeks and set aside, covered. Strain your sauce into a pan and reduce down to a thick glaze. I added a little knob of butter and a squeeze of lemon juice.
5. Carefully slice Ox Cheeks and serve with mash and glaze drizzled over.