Best served with simple steamed vegetables and buttery mashed potatoe and of course a large glass of your favourite Bordeaux.

  • Ingredients:
  • 1 kg ox cheek
  • 150 gram smoked bacon or pancetta
  • 4 large carrots
  • 4 celery sticks
  • 6 cloves garlic
  • Sprig thyme
  • Flour for dusting
  • 500 milliliter full bodied red wine
  • 10milliliter red wine vinegar
  • 350 milliliter good beef stock

Cooking Instructions


  1. Dice vegetables and soften in a knob of butter in a deep casserole / pan
  2. Lightly colour then add thyme and crushed garlic
  3. Add vinegar then boil down till reduced
  4. Add red wine and reduce by boiling by 50 %
  5. Add stock then bring to simmer
  6. Next heat a non stick pan and add a splash of light olive oil
  7. Dust cheeks in flour then colour in hot pan
  8. Add large diced bacon and again lightly colour
  9. Transfer cheek and bacon to casserole pan
  10. Cover with tight fitting lid and place in preheated oven 120° c
  11. Cook for about 3 1/2 hours till tender
  12. Take out cheeks and bacon carefully
  13. Bring sauce to boil,skim of any fat that rises to surface then pass through a fine sieve back onto meat

         Source: My collection – Jeff Baker – J Bakers Bistro Moderne

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.