Ox Cheek Recipe

Ox Cheek Recipe

Tuesday Mar 01 2016

Ox Cheek with Dumplings and Beetroot Puree

Ox cheek, a somewhat underused cut of meat, brought back into the the spotlight by chefs around the country, looking for something a little bit different to serve up to their customers, or the chefs that champion the wonderful 'nose to tail' style cooking, aiming to use every part of the beast and leave nothing to waste.  An astounding cut of beef the ox cheek is, cooked slowly it has bags of flavour, very tender and requires next to no messing around with.

Most good quality high street butchers should be able to get Ox Cheek for you, some may require some prior notice, make sure to ask for it to be prepared for you as removing the excess fat can be a little fiddly.

Our chefs found this warming recipe has been very well received in chilly weather!

Ox Cheek

Serves 4-6

2 large Ox Cheeks

250ml Red Wine

750ml Beef Stock

2 Carrots (peeled and cut length ways)

2 Onions (skin on and halved)

2 sprigs of thyme

3 Bay leaves

Pre heat your oven to 110C

Place vegetables and herbs into the bottom of an oven dish, and place the ox cheek on top, cover the cheeks with the red wine and stock, adding a little more stock if needed just to cover the cheeks.

Cover the cheeks with a bit of parchment paper to ensure all the juices stay in the pan, keeping flavour at maximum, then cover with foil, wrap it tightly and pop in the oven for approximately 8 hours.


125g Self Raising Flour

125g Fresh white bread crumbs

125g Beef Suet

2 eggs

4 Tbl Milk

1 Tbl Grain mustard

2 Tbl Chopped Parsley

Gently rub together the dry ingredients then add the wet starting with the eggs, then milk and add the mustard and parsley seasoning to taste. This is better done by had as overworking will result in heavy dense dumplings.  Weigh out 100g dumplings and roll into loose balls.  These are best steamed for around 16 minutes but failing that they can be poached.

Beetroot Puree

2 Large Beetroots

Tsp Creamed horseradish

100g Unsalted Butter

Salt and pepper

Boil your beetroots until they are soft and tender, peel off the skin while still warm, chop into small pieces and place in a food processor.  Blend the beetroot until smooth, adding the horseradish and butter during this process, season to taste, and pass through a sieve to make it nice and smooth.

This dish is a beautifully warming winter dish and to round all of these wonderful components off something as simple as a roast carrot and half roast onion is just perfect, once we have everything made to bring it all in line, the best way is to heat the ox, the dumpling and the vegetables in the simmering ox cheek gravy, and good old squirt of beetroot puree is just the ticket.