Remember to remove your Ox Cheek from the packaging, pat dry
and bring to room temperature.
Pre heat your oven to 135°C temperature.
Next choose a suitable sized oven proof casserole with a tight
Season the meat just prior to coloring with good quality sea
Make a mirepoix by neatly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
peppercorns, another nice addition can be a head of garlic split in
Take a large, heavy based frying pan, and add a few drops
pomace or vegetable oil.
Fry the cheeks on all sides then transfer to the casserole
Next fry the mirepoix until lightly coloured.
Then add a bottle of red wine, or a favorite local ale and
reduce by two thirds then add 500ml of essential cuisine beef stock
and reduce a little, thicken with a tablespoon corn flour mixed
with a little cold water and stirred into the boiling broth.
Pour the sauce over the cheeks and cover.
Place in the centre of the oven and cook for approximately 3
and a half to 4 hours, the meat should be tender when pierced with
a meat fork.
Remove from oven, carefully take out the cheeks and keep
Pass off the juices through a fine sieve into a clean sauce pan
and reduce to a glossy finish then pour back over the cheeks ready