Ox Cheek Slow Cooker Recipe
Ox Cheeks slow cooked in red wine. This recipe is possibly the most tender beef you have ever eaten!
First we remove the visible fat from the outside of the ox cheeks. This cut of beef is quite fatty with marbling inside which contributes to the incredible tenderness. Season with salt and pepper generously.
Prepare the vegetables, it all needs to be finely diced to less than 1 cm wide.
We used a full bottle of Italian red wine which is wonderful to braise in for a long slow cook.
The vegetable stock powder we use is sugar free, you can use any, just check the ingredients as a lot of stock powders and cubes do use refined sugars.
Sear the ox cheeks in a hot pan with a little olive oil until heavily browned on all sides but not cooked through.
Set the ox cheeks aside, reduce the heat then add the shallots, garlic, celery and carrots. Sauté until translucent then tip in to the slow cooker, spreading out over the base.
Lay the beef cheeks on top of the vegetables so the meat isn't touching the base or sides of the slow cooker.
Pour some of the wine into the frying pan you used to deglaze, then add this to the slow cooker along with the rest of the bottle. Add the herbs and stock powder around the ox cheeks.
Slow cook for 8 hours on low! The smell while this is cooking is incredible!
Serve with mashed potatoes and the red wine jus drizzled over. This recipe makes plenty of jus, so if you have any left over, don't waste it!
The jus is delicious to eat with sausage and mash, it will keep for about 3 days in the fridge.
We knew we were in for a treat with this recipe but I am still thinking about how tender the ox cheeks were days later! :)
Ox Cheek Slow Cooker Recipe
Recipe Category: Main Meal
Recipe Cuisine: British
Prep Time: 20 mins
Cook Time: 480 mins
Servings: 4
Calories: 499
Rating: 5 from 1 votes
INGREDIENTS
- 750g ox cheeks
- 2 tbsp olive oil
- 6 thyme sprigs
- 4 tsps Marigold bouillon powder
- 200g shallots
- 1 celery stalk (~60g)
- 2 carrots (~170g)
- 3 bay leaves
- 4 garlic cloves
- 750ml red Italian wine
- Salt
- Pepper
RECIPE METHOD
- Trim visible fat from the ox cheeks, dry off and season well
- Fry in a little olive oil on both sides until browned, set aside
- Gently sauté the finely chopped shallots, garlic, celery and carrots until translucent, add these to the slow cooker
- Place the beef cheeks on top of the vegetables
- Use some of the wine to deglaze the frying pan, add this to the slow cooker with the rest of the wine and the thyme, bay leaves and vegetable stock powder
- Cook on low for 8 hours
Really Sugar Free Recipe Video:
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