Slow-Braised Ox Cheeks in Rich Red Wine Gravy

Ox cheeks are one of those fantastic cuts of beef that really reward slow cooking. With a little patience, they become beautifully tender, with a deep, rich flavour that makes the perfect comforting meal.

At Prendergast Butchers, we love cuts that deliver outstanding flavour, and ox cheeks are certainly one of them!

Ingredients

• 1 kg ox cheeks from Prendergast Butchers

• 2 onions, roughly chopped

• 2 carrots, chopped

• 3 cloves of garlic, crushed

• 2 tbsp tomato purée

• 400 ml red wine

• 500 ml beef stock

• 2 sprigs fresh thyme

• 2 bay leaves

• 1 tbsp Worcestershire sauce

• 2 tbsp plain flour

• Salt and freshly ground black pepper

• A little oil for frying

Method

1. Prepare the ox cheeks. Season generously with salt and pepper, then lightly dust with flour.

2. Brown the meat. Heat a little oil in a large casserole dish and sear the ox cheeks on all sides until beautifully browned. Remove and set aside.

3. Build the flavour. Add the onions, carrots and garlic to the same pan. Cook for 5 minutes, then stir in the tomato purée.

4. Add the richness. Pour in the red wine, scraping up all those lovely flavours from the bottom of the pan. Simmer for a few minutes.

5. Slow cook. Return the ox cheeks to the dish. Add the beef stock, thyme, bay leaves and Worcestershire sauce. Cover and cook in the oven at 150°C fan (170°C conventional) for approximately 3–4 hours, until the meat is fork-tender.

6. Finish the gravy. Remove the ox cheeks and reduce the cooking liquid on the hob if needed, until you have a lovely rich gravy.

Serving suggestion

Serve your slow-braised ox cheeks with creamy buttery mashed potatoes, roasted root vegetables and plenty of that delicious red wine gravy.

Prendergast Butchers’ Top Tip: Ox cheeks are packed with natural collagen, which breaks down during slow cooking to give you incredibly tender meat and a beautifully rich sauce. Don’t rush them — low and slow is the secret!