Ox Cheek Braised with Stout & Chilli
Drogo
4
30 minutes
4 hours
This rich and luxurious ox cheek recipe is the ultimate slow-cooked comfort food, combining tender beef with the deep, malty character of stout and a gentle kick of chilli. Ox cheek is a beautifully flavourful cut that benefits from long, slow cooking, allowing its connective tissue to gradually break down and create incredibly soft, succulent meat. The result is a deeply savoury and satisfying dish that feels indulgent while being wonderfully simple to prepare.
This braised ox cheek is delicious served over creamy mashed potato, smooth polenta or even a crisp-skinned jacket potato, allowing you to soak up every drop of the rich cooking juices. For an extra comforting finish, classic herb dumplings make a wonderful accompaniment. Whether you're looking for a hearty slow cooked ox cheek dish or a new beef cheek recipe, this combination of tender meat, stout and chilli is perfect for relaxed weekend dinners and colder evenings.
Ingredients
1kg ox cheeks, cut into large chunks
- 1 can stout
1 litre beef stock
- 6 round shallots, peeled and halved
- 1 head garlic, cloves peeled
- 1 scotch bonnet chilli, pierced with a knife but left whole
- 1 large sprig thyme
- Mashed potato to serve
Directions
Preheat the oven to 140C.
Heat a little oil in a large, lidded casserole and sear the meat in two batches. Set aside.
Fry the onion halves until golden.
Add the stout, stock, garlic cloves, thyme, and chilli. Season with salt and pepper.
Put the lid on and transfer to the oven. Cook for 4 hours, or until the meat is falling apart. If you like, you can remove the meat after this time and reduce the sauce until thick, on the hob. Return the meat to the pan to gently heat through again before serving with mashed potatoes.
Ingredients you'll need
