Braised Ox Cheeks

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

Like oxtail, ox cheek was once a cheap, dowdy, resolutely unglamorous cut, but has ascended to the A-list. And I can see why. Cooked slowly, these cheeks, with all that hard-working connective fibre, break down into the most luscious strands. They have a sublime richness and should be eaten with a spoon, from a bowl.


  • 2 tablespoons plain flour
  • sea salt and freshly ground black pepper
  • 2 ox cheeks, about


Season the flour. Chop each ox cheek into 4–6 pieces, then dust them with the seasoned flour. Heat the oil in a frying pan over a high heat and brown the meat in batches. Transfer the meat to a large saucepan or flameproof casserole. Deglaze the frying pan with a splash of the beer and pour it over the meat.

Add the celery, leek and carrots to the casserole and cover with the stock. Pou