Braised ox ‘Tongue in Cheek’ with Ginger Carrots

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About


Braised ox Cheeks

  • 4 ox cheeks
  • 1 large onion, peeled and chopped
  • 2 carrots, peeled and chopped</


Trim the ox cheeks of fat and sinew, then put into a large bowl with the vegetables and herbs. Pour over the port and wine. Cover and leave to marinate in the fridge overnight.

The next day, strain off the wine and reserve. Pat the ox cheeks dry with kitchen paper, then season with salt and pepper. Heat 1—2