less than 30 mins
over 2 hours
Hearty ox cheeks make a wonderfully satisfying meal during the cold months. Serve with a spoon of buttery mash.
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Dredge the ox cheeks in flour and heat the oil in the casserole dish. Fry the cheeks until golden-brown all over, then remove from the dish using a slotted spoon.
Add the vegetables to the casserole and cook for 2-3 minutes. Pour in the wine and scrape up any browned bits with a wooden spoon.
Add the stock and bring to boil, return the ox cheeks to the dish, bring to a simmer and cook for 2-3 hours, or until the ox cheeks are very tender.
Remove the cheeks from the sauce and boil for 4-5 minutes, or until the sauce has thickened. Strain the sauce, then return the ox cheeks back to the sauce.
Meanwhile, for the relish, blend all the ingredients in a food processor until well combined. Spoon the butter onto a large piece of clingfilm, roll into a long sausage, then chill in the fridge.
Serve the cheeks a slice of relish.
Something for the Weekend