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Slow Cooker Braised Ox Cheeks

This is a lovely one-pot stew using a cheap and tasty cut of meat. Don’t be put off by the “cheeks” part, they taste like beef and have the texture of any well-cooked stewing cut, and can be used for any recipe that requires long slow cooking, such as Ox Cheek Ragu.IMG-20130124-01372

As with most of my recipes this is a fairly big quantity, and will give about 4-6 portions (with extra potatoes)


Beef cheeks – 2lb/900g (about 2 cheeks)

Red wine – 250ml

Olive oil – 1 tablespoon

Red onions – 1 finely diced

Carrots – 3 large (2 finely chopped, 1 sliced)

Celery – 2 stickes (finely chopped)

Mushrooms – 8oz/200g (sliced)

New/small potatoes – 6-8

Flour – 1 tablespoon

Beef stock – 1 pint

Tomato puree – 1 tablespoon

Seasoning – dried herbs, pepper, salt

Equipment: Large bowl, crock-pot, frying pan, wooden spoon


  1. Cut the cheeks into 3 or 4 pieces and marinate the ox cheeks in the wine for a few hours or over night.
  2. Heat the olive oil in the frying pan and add the onions. Sautee until starting to soften.
  3. Add the finely chopped vege and mushrooms and fry over a medium heat until it softens and starts to colour.
  4. Season and add to the crock-pot (set on high) with the potatoes and sliced carrots.
  5. Remove the ox cheeks from the wine (making sure you reserve the liquid), and dry.
  6. Coat with flour and brown in the frying pan on all sides and add to crock-pot.
  7. Pour the wine in the frying pan to deglaze.
  8. Add the tomato puree and stock and bring to the boil before adding to the crock-pot.
  9. Cover and cook on  low for about 10 hours.

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