Slow-Braised Organic Ox Cheeks with Red Wine & Root Vegetables
A deeply satisfying braise that transforms our grass-fed organic ox cheeks into something extraordinary. Low and slow is the only way with this magnificent cut — the result is fall-apart tender meat bathed in a rich, glossy red wine sauce.
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
Serve with creamy mashed potato, celeriac mash, or soft buttery polenta for a hearty, gluten-free feast. The sauce is intensely flavoured — a little goes a long way. Leftovers reheat beautifully and the flavour deepens overnight. Always check your beef stock and red wine are labelled gluten free.