Recipe courtesy of Bird of Smithfield
Episode: Bite of Britain
Save Recipe Print
Braised Ox Cheeks
11 hr 30 min
(includes marinating time)
30 min
4 to 6 servings
11 hr 30 min
(includes marinating time)
30 min
4 to 6 servings



Place the ox cheeks in a large stainless steel container and cover with the stout, wine, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions. Cover and marinate in the refrigerator overnight.

Preheat the oven to 330 degrees F. Drain the meat in a colander, reserving the marinade and vegetables.

Heat some vegetable oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes. Add the tomato paste and stir over a low heat for 1 minute. Slowly add the marinade, stirring constantly to incorporate. Bring to a boil and simmer until the liquid reduces by half. Add the stock and the meat, sprinkle with salt and pepper and bring back to a boil. Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2 hours 30 minutes to 3 hours.

Once the meat is cooked the sauce should be sufficiently thick. If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes. Place the meat back into the finished sauce to serve.

Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables.

Cook's Note

It's difficult to put an exact time on the cooking for this dish, as oven temperatures can vary; sometimes an extra half an hour may be required depending on the meat itself. The best way to check is by pushing a skewer or small sharp knife into one of the cheeks to see if it feels tender, and also taste the meat. This is a dish that works really well for an overnight slow braise in the oven on a lower temperature. You can cook it in the oven at 176 degrees F for 6 to 8 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Braised Veal Cheeks with Coconut Risotto

Recipe courtesy of Bobby Flay

Braised Pork Cheeks with Baby Bok Choy and Carrots

Recipe courtesy of Clementine

Braised Radishes

Recipe courtesy of Rachael Ray

Braised Fennel

Recipe courtesy of Sara Moulton

The Ultimate Braised Brisket

Recipe courtesy of Tyler Florence

Braised Bbq Spareribs

Recipe courtesy of Cheryl Smith

Slow Braised Tomatoes

Recipe courtesy of Ken Rivard|Jody Adams

Braised Veal Shoulder

Recipe courtesy of Michael Symon

Braised Beef Shank

Recipe courtesy of Chris Gesualdi

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories