Deep in flavour, ox cheeks need a long, slow cook, to tenderise and release flavour. Cooked for hours, they're pull-apart-with-a-fork kind of beef.




1.5kg Ox Cheeks, 2 whole carrots peeled and roughly chopped, 2 whole onions peeled and roughly chopped, 1 head of celery chopped, 1 head of garlic peeled, 1 bottle (750ml) red wine, 100g plain flour, 1 small spice bag containing star anise, 2/3 whole cloves, teaspoon allspice, zest of one orange, teaspoon black peppercorns (if you don't have the materials to make a spice bag, you can use a coffee filter tied with cotton), 1 small faggot of herbs (thyme, rosemary and bay), 100g tomato paste or puree, 5ml honey, 2 litres chicken stock, 2 litres beef stock, 50g beef bouillon, salt and pepper.



  1. Cover the ox cheeks with the wine and refrigerate overnight or as long as possible.
  2. Pre-heat oven to 160°C
  3. Remove the ox cheeks and pat dry, put the wine into an oven safe pan or dutch oven and reduce by half.
  4. Add the stock to the wine and bring to a gentle simmer.
  5. Heat the dripping in a pan, combine the flour and salt and pepper in a bowl and coat the ox cheeks before frying in the dripping until browned all over.
  6. Add the ox cheeks to the simmering stock.
  7. Fry the vegetables (add some more dripping if necessary) until golden and add to the stock.
  8. Add the spice bag and faggot of herbs and place in the pre-heated oven for 3 hours.
  9. Remove from oven, drain the stock into a pan and leave the ox cheeks to cool.
  10. Reduce the stock over a medium heat until thickened to desired consistency, skimming the surface constantly. Carve or separate the meat roughly and crush the vegetables with your fingers.
  11. Add the meat and vegetables to the thickened sauce and season to taste 

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