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Braised Ox Cheeks

For Ox Cheeks


large ox cheeks 2 pc
plain flour for dusting
veg oil

Vegetables & Herbs

carrot 1 pc
onion 1 pc
celery stick 1 pc
garlic 2 cloves 
salt 1 pinch
fresh thyme few sprigs
fresh rosemary few sprigs
bay leaves 2 pc

Sauce & Seasoning

red wine 200 ml
beef stock 400 ml
English mustard 1 tbsp

red wine 50 ml
finely chopped fresh parsley 1 handful
finely chopped chives 1 handful

For Sides

Celeriac Puree

celeriac 1 pc
garlic 2 cloves
butter 50 g
veg oil 1 tbsp
whole milk 600 ml
double cream 200 ml
salt and pepper

Potato Crisp

1 maris piper potato 
beef dripping/veg oil for frying


  • Roll ox cheeks in salt and flour tapping off any excess

  • Heat pan with veg oil and sear cheeks then set aside

  • Chop carrot, celery and onion

  • Soften vege until onions are translucent

  • Add red wine, stock, mustard and cheeks then cover with tin foil braise at 160c for 3 hours

  • Peel and dice celeriac

  • Heat butter and oil until foaming then add the celeriac and garlic until browning

  • Add milk and cream simmer for 30 mins or until tender on medium heat then blend smooth

  • Peel and wash potato then finely grate, wash and dry the potato

  • Heat beef fat to 160c and fry potato until crisp and set aside

  • Strain the braised liquid then add red wine, parsley and chives

  • Baste the ox cheeks well then serve with puree and potato




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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