Ox Cheeks - 1kg
Slow-cooked to perfection, our Ox Cheeks are a true delicacy for those who appreciate rich, tender, and flavour-packed cuts. This 1kg portion is ideal for creating hearty, comforting dishes that bring out the best of this underrated cut. Sourced from our trusted local farms, our Ox Cheeks offer an exquisite texture, meltingly soft when braised, and delivering a robust, beefy flavour that’s sure to impress.
Perfect for stews, casseroles, or traditional British dishes, these ox cheeks are a fantastic choice for slow-cooking. Prepare to enjoy a beautifully rich meal that showcases the depth of natural, quality British beef.
Recipe: Slow-Braised Ox Cheek with Red Wine and Mash, served with Glazed Carrots
Bring warmth to the table with this comforting dish that lets our ox cheeks truly shine. Slow-braised in a rich red wine sauce, served with creamy mashed potatoes and a side of glazed carrots, this recipe is guaranteed to impress family or guests alike.
Ingredients:
For the Ox Cheeks
• 1kg ox cheeks
• 1 tbsp olive oil
• Salt and pepper
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, smashed
• 2 tbsp tomato puree
• 500ml red wine (a hearty, full-bodied variety works well)
• 500ml beef stock
• 3 sprigs fresh thyme
• 2 bay leaves
For the Mashed Potatoes
• 800g Maris Piper potatoes, peeled and cubed
• 50g butter
• 100ml whole milk or double cream
• Salt and pepper
For the Glazed Carrots
• 300g baby carrots, peeled
• 25g butter
• 1 tbsp honey
• Salt and pepper
• Fresh parsley, chopped, for garnish
Instructions:
1. Prepare the Ox Cheeks:
• Preheat your oven to 150°C (130°C fan).
• Season the ox cheeks with salt and pepper.
• Heat the olive oil in a large, ovenproof pot or casserole dish. Sear the ox cheeks on all sides until browned. Remove and set aside.
• In the same pot, add the diced onion, carrots, celery, and garlic. Sauté for 5-6 minutes until softened.
• Stir in the tomato puree and cook for another 1-2 minutes.
• Pour in the red wine, scraping any bits off the bottom of the pot, then reduce the wine by half.
• Return the ox cheeks to the pot, add the beef stock, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven.
• Braise for 3-4 hours or until the meat is tender and falls apart easily with a fork.
2. Prepare the Mashed Potatoes:
• About 30 minutes before the ox cheeks finish cooking, boil the potatoes in salted water until tender.
• Drain the potatoes, then mash with butter and milk (or cream) until smooth. Season with salt and pepper to taste.
3. Glaze the Carrots:
• In a saucepan, melt the butter over medium heat. Add the carrots and honey, and season with salt and pepper.
• Sauté the carrots for about 10-12 minutes, turning occasionally, until they’re tender and caramelised.
4. Serve:
• Place a generous scoop of mash onto each plate, topped with a succulent ox cheek and a ladle of red wine sauce. Arrange the glazed carrots on the side, garnish with fresh parsley, and enjoy!
This dish highlights the intense flavour of ox cheeks with a silky red wine sauce, complemented by creamy mash and sweet glazed carrots. Perfect for an autumn or winter meal!
Please note: All product images are provided for illustrative purposes only. As each animal is unique, there will naturally be variations in the colour, texture, marbling, bone structure, fat cover, and overall appearance of our meat products. This diversity in characteristics—ranging from the depth of colour in the muscle to the distribution and thickness of fat—is an authentic feature of meat products. Our experienced butchers carefully select and prepare every cut to ensure it meets our rigorous standards for quality, tenderness, and flavour, while embracing the natural variances that make each piece truly one-of-a-kind.