Some cuts of meat reward patience above all else. Ox cheeks are one of them. Rich in collagen and deeply flavoured, they transform over hours of gentle braising into something extraordinary — tender enough to cut with a spoon, bathed in a glossy, wine-dark sauce that tastes like it took all day. Because it did. And every minute is worth it.
Our grass-fed organic ox cheeks come from cattle raised the way nature intended — roaming freely across our Lancashire pastures, living on grass and fresh air. That life shows in the flavour: deeper, richer, and more complex than anything you’ll find on a supermarket shelf.
The Recipe
This is proper cold-weather cooking: a long, slow braise with red wine, root vegetables and fresh herbs that fills the kitchen with the kind of smell that draws everyone to the table. Completely gluten free, and even better the next day.
Slow-Braised Organic Ox Cheeks with Red Wine & Root Vegetables
Equipment
- Large ovenproof casserole dish (5–6 litre)
- Sharp knife and cutting board
- Fine-mesh sieve
- Measuring jug
Ingredients
- 2 grass-fed organic ox cheeks approx. 500g total
- 2 tbsp olive oil
- 1 large onion roughly chopped
- 2 medium carrots peeled and cut into chunks
- 2 celery stalks roughly chopped
- 4 garlic cloves crushed
- 2 tbsp tomato purée
- 300 ml red wine ensure gluten free
- 400 ml beef stock ensure gluten free
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- sea salt and freshly ground black pepper to season
- 1 small bunch fresh flat-leaf parsley to garnish
Instructions
- Preheat your oven to 160°C (fan 140°C / Gas Mark 3).
- Pat the ox cheeks dry with kitchen paper. Season generously on both sides with sea salt and freshly ground black pepper.
- Heat the olive oil in a large, heavy-bottomed ovenproof casserole dish over a high heat. Sear the ox cheeks for 3–4 minutes on each side until deeply browned all over. Remove and set aside.
- Reduce the heat to medium. Add the onion, carrot and celery to the same pan and cook for 8–10 minutes, stirring occasionally, until softened and beginning to colour.
- Stir in the garlic and tomato purée and cook for 2 minutes. Pour in the red wine, scraping up any caramelised bits from the base of the pan. Let it bubble for 5 minutes to reduce slightly.
- Pour in the beef stock and add the rosemary, thyme and bay leaves. Return the ox cheeks to the pan, nestling them into the liquid — they should be at least half-submerged. Add a splash more stock if needed.
- Bring to a gentle simmer, cover with a tight-fitting lid and transfer to the preheated oven. Braise for 3–3.5 hours until the meat is completely tender and yields easily to a fork.
- Carefully lift the ox cheeks out and set aside. Strain the braising liquid through a fine sieve into a clean saucepan. Bring to the boil and simmer for 10–15 minutes until reduced to a glossy, richly flavoured sauce. Taste and adjust seasoning. Return the cheeks to the sauce to warm through, scatter with fresh parsley and serve.
Notes
Ready to Cook?
Pick up our Grass-Fed Organic Ox Cheeks and give this recipe a try. They arrive fresh and ready to braise — all you need is a good bottle of red wine and a free afternoon.
From our family farm to your table — Simon and the team at Green Pasture Farms.
