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How To Cook Ox Cheek with Roast Beetroot & Horseradish

How To Cook Ox Cheek with Roast Beetroot & Horseradish


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Winter crop beetroots (famed for aphrodisiac qualities) are a real joy in the pro kitchen, pairing so well with both dark meats, oily fish or simply featuring as the centrepiece to many winter salads. Here we're roasting them with chicken fat for a deep, aromatic roast enhanced with garlic to complement the sweet earthy flavours. They’re many varieties to choose from, bulls blood, candy & golden are three of my favourites to use. Paired alongside seasonal fresh horseradish its one of the great combinations of winter cooking. 

This recipe is inspired by our brilliant and handy seasonal eating guide. Download for yourself here.

Winter crop beetroots (famed for aphrodisiac qualities) are a real joy in the pro kitchen, pairing so well with both dark meats, oily fish or simply featuring as the centrepiece to many winter salads. Here we’re roasting them with chicken fat for a deep, aromatic roast enhanced with garlic to complement the sweet earthy flavours. They’re many varieties to choose from, bulls blood, candy & golden are three of my favourites to use. Paired alongside seasonal fresh horseradish its one of the great combinations of winter cooking. 

Method for the roast beetroot:
  1. Preheat oven to 180°c fan assisted or 200°c without a fan (gas 6).
  2. Toss the beetroots and garlic in the schmaltz and sprinkle with a little sea salt and thyme.
  3. Place in a deep roasting tin just large enough to hold the beetroots then cover tightly with foil.
  4. Roast for 1 hour or until the beets are tender when pierced with a skewer, whilst still warm peel the beets and slice into wedges and reserve.
  5. When ready to serve, sauté the beetroot in a hot pan with a little schmaltz, beef dripping or oil of your choice until nicely browned, season with sea salt.

Method for the horseradish sauce:
  1. Whilst the beets are roasting make the sauce, simply stir together the mustard, horseradish, crème fraiche and lemon together, season with sea salt to taste and reserve.
Method for the ox cheeks:
  1. Preheat your oven to 150°C /130°C fan assisted (gas 2).
  2. Remove your cheeks from the packaging and pat dry before cooking.
  3. Make a Mirepoix by neatly chopping equal amounts of the onion, carrot and celery, plus the spices and herbs. 
  4. Season the meat with sea salt before searing in a little beef dripping or schmaltz in a casserole dish over high heat until brown then keep the meat to one side.
  5. In the same dish fry the Mirepoix until lightly coloured, add the vinegar and puree then a bottle of ale and reduce by two thirds then add 400 ml of beef stock and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling sauce then add the meat to the casserole (for additional flavour add a few drops Worcester sauce).
  6. Cover and place in the centre of the oven and cook for 3½ hours or until the meat is tender when pierced with a skewer. 
  7. Remove from oven and pass off the juices through a fine sieve into a clean saucepan and reduce to rich, glossy gravy then pour back over the cheeks.

To serve:
  • Place a cheek into a warm serving bowl, cover with the rich gravy then scatter around the sautéed beetroot and finely grate fresh horseradish over the dish, serving the horseradish sauce on the side. This also goes well with rich buttery mashed potatoes and winter kale!

  • The Ingredients
  • INGREDIENTS FOR THE ROAST BEETROOT:
  • Half a dozen fresh beetroots, mixed variety if possible (scrubbed, not peeled)
  • 2 tbls. Schmaltz, beef dripping or oil
  • 8 cloves garlic unpeeled
  • Sea salt to taste
  • Few sprigs thyme
  • INGREDIENTS FOR THE HORSERADISH SAUCE:
  • 100g crème fraiche
  • 30g horseradish cream
  • 10g English mustard
  • Juice & zest half lemon
  • INGREDIENTS FOR THE OX CHEEK:
  • 1 kg trimmed ox cheeks
  • A little beef dripping, schmaltz or oil
  • 2 onions
  • 2 carrots
  • 2 sticks celery
  • 6 cloves garlic
  • Sprig thyme
  • 1 bay leaf
  • 6 cracked black peppercorns
  • 6 cracked juniper berries
  • 1 bottle dark ale or stout
  • 400 ml Beef stock / broth
  • 2 tbls. Balsamic vinegar
  • 1 tbls. Tomato puree
  • 1 tbls. Dijon mustard
  • 1 tbls. Corn flour mixed with a little cold water

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