Name: Braised Ox Cheek with Red Wine and Root Vegetables
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g ox cheeks; 500ml red wine; 300ml beef stock; 2 tbsp olive oil; 2 carrots, diced; 2 celery stalks, diced; 1 large onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 2 bay leaves; 1 tbsp fresh thyme leaves; Salt and black pepper to taste

👨‍🍳 Instructions

Marinate Ox Cheeks

120 min

Place ox cheeks in a bowl with red wine, cover, and marinate in the fridge for at least 2 hours.

💡 Tip: Marinate overnight for deeper flavor.

Prepare Vegetables

15 min

Dice carrots, celery, and onion. Mince the garlic.

💡 Tip: Keep vegetables uniform for even cooking.

Sear Ox Cheeks

10 min

Remove ox cheeks from marinade, pat dry, season with salt and pepper. Heat oil in a pan and sear cheeks until browned on all sides.

💡 Tip: Ensure pan is hot to get a good sear.

Saute Vegetables

10 min

In the same pan, add diced vegetables and garlic, sauté until softened. Stir in tomato paste.

💡 Tip: Scrape brown bits from the pan for added flavor.

Deglaze and Combine

5 min

Pour red wine from marinade into pan, bring to a boil, scraping the pan. Add beef stock, bay leaves, and thyme.

💡 Tip: Reduce sauce to intensify flavors.

Braise Ox Cheeks

120 min

Place ox cheeks back in the pan, cover, simmer on low heat for 2 hours until cheeks are tender.

💡 Tip: Check occasionally and add more stock if needed.

Reduce Sauce

15 min

Remove cheeks, increase heat to thicken the sauce.

💡 Tip: Strain sauce for a smooth finish.

Serve

5 min

Place ox cheeks on a platter, pour sauce over, and serve with your choice of sides.

💡 Tip: Garnish with fresh herbs for color.

💡 Pro Tips

✓ Choose a good quality red wine for best flavor.
✓ For a thicker sauce, mix a teaspoon of cornstarch with water and add during reduction.
✓ Let the ox cheeks rest for a few minutes after cooking before serving.
✓ Freshly ground black pepper adds a nice kick to the dish.
✓ Consider using a slow cooker to further tenderize the meat.

📊 Nutrition Facts (per serving)

600

Calories

45g

Protein

20g

Carbs

30g

Fat

🪄 Equipment Needed

Large skillet Bowl for marinating Knife Cutting board Tongs

🔄 Variations to Try

Substitute ox cheeks with beef brisket for a different texture.

Add mushrooms during the sauté stage for an earthy flavor.

Use white wine for a lighter sauce.

🍽 Pairs Well With

Mashed potatoes Crusty bread Steamed green beans

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Braised Ox Cheek with Red Wine and Root Vegetables

⏰ Cooking Timeline

🛒 Ingredients

Main Ingredients

Seasonings