Slow-Braised Ox Cheeks
Emily Davenport
3 servings
15 minutes
481
British
Main
A tender and flavoursome Slow-Braised Ox Cheeks recipe taken from Healthier Comfort Food Cookbook.
This slow-braised ox cheeks dish is a comforting British classic where tender beef is gently cooked until meltingly soft in a savoury stock with aromatic vegetables. Deeply flavourful and hearty, it’s the perfect slow-cooked comfort meal to serve with creamy mash and seasonal greens.
Ingredients
- Plain flour 1 tbsp
- Salt and freshly ground black pepper
- Ox cheeks 2 (approx. 750g/1lb 10oz), trimmed of fat
- Olive oil 2 tbsp
- Onion 1 large, peeled and finely chopped
- Celery 2 sticks, thinly sliced
- Garlic 2 cloves, peeled and finely chopped
Beef stock 450ml (¾ pint), hot
- Soy sauce 2 tbsp
- Maple syrup 1 tbsp
- Bay leaves 2
- Mashed potatoes, swede and steamed greens to serve (optional)
Find this recipe in the Healthier Comfort Food Cookbook
Directions
Preheat the oven to 150°C/130°fan/Gas 2. Season the flour and use to coat the ox cheeks. Heat 1 tablespoon oil in a large frying pan and fry the ox cheeks on both sides for about 3 minutes until browned. Transfer to a casserole.
Add the remaining oil to the frying pan and when hot add the onion, celery and garlic, fry for about 4 minutes. Transfer to the casserole.
Pour the hot stock, soy sauce and maple syrup into the casserole, add the bay leaves and cover with a lid. Cook for 3-4 hours until the meat is very tender.
Remove the casserole from the oven, take out the meat and keep warm. Pour the liquid into a pan, discarding the bay leaves, and boil rapidly for about 5 minutes.