Tuesday, 9 October 2012

Ox Cheeks recipe


Quantities: Be guided by your own requirements rather than this recipe.

Ox cheek cut into large chunks.
1 medium red onion, roughly diced
1 or 2 celery sticks, roughly chopped
1 large carrot, roughly chopped
about 5 juniper berries
1 star anise
1 clove of garlic, chopped
a sprig of sage - mine was 10cm long
1 bay leaf
100 ml passata - or use a squidge of purée or some tinned tomatoes or a few chopped fresh ones
red wine


  1. Heat the oven to 180°C / 170°C fan
  2. Trim the ox cheeks of any excess sinew and gristle, then heat a little oil in a casserole dish and fry the onion, celery, carrot, juniper, star anise, sage and bay leaf until they start to soften.  If you like, put the garlic in at the same time.  I prefer to wait until the onions are softening before adding the garlic.
  3. Add the ox cheek and fry to brown the surface, then add whatever form of tomato you're using and cook for about 5 minutes.
  4. Add red wine and water if necessary, to cover the meat.  Season well with salt and pepper.
  5. Cover and cook in the oven for a couple of hours.  Keep you eye on it to make sure it doesn't dry out.
  6. If you feel like it, you can strain the sauce just before serving, but we don't bother.
If you want to brown the meat first, then do the onions, etc, that works, too.

1 comment:

Jennyta said...

Thanks for that, Rob.