Ox Cheek and Stout Pie

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

You will probably need to ask your butcher in advance for ox cheeks, or you could use beef flank, feather blade or shin instead for this pie. Trying to be a bit clever here, I’ve used a piece of scooped-out bone marrow as the pie funnel, but you don’t need to go to that much trouble, you could just use a normal pie funnel.


  • 1 kg ox cheeks, trimmed
  • 2 tablespoons plain flour
  • salt and freshly ground black pe


Cut the ox cheeks into even 3—4 cm pieces. Season ½ tablespoon of the flour with salt and pepper and lightly flour the meat. Heat the oil in a heavy-based frying pan and fry the meat in two or three batches over a high heat until nicely browned. Remove and set aside.

Heat the butter in a lar