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Slow Cooker Ox Cheeks

Introduction & method

Ox cheeks or beef cheeks fall into the category of cuts of meat that used to be cheap, almost throwaway, but since being discovered by chefs and foodies have shot up in price. However, they are well worth it. They need a good long cook, so a slow cooker is probably the best option although you can do it on the stovetop, in the oven or in a pressure cooker.

 Slow Cooker Ox Cheeks Recipe

Cook the Cheeks


Pat the cheeks dry and spray with oil on both sides. Heat a heavy-bottomed frying pan or skillet to smokin' hot. Put the cheeks in and cook for about 5 minutes each side to get a good hard sear on them. Meanwhile slice/dice the onion, celery and carrot.

Add the cheeks to the slow cooker, along with the cut veggies. Top up with stock and wine (if using). Season with salt and pepper, add the bay leaves and chopped parsley. Put the lid on the slow cooker and cook for 6 hours on high, or 8 on medium. Alternatively you could cook them in a saucepan or dutch oven on the stovetop for 3 hours, or in a pressure cooker for 30 minutes.

Make the Sauce


When the cheeks are cooked you should be able to cut them easily with the edge of a fork. Fish them out and place them on a warmed plate covered in foil while you make the gravy. Use an immersion (stick) blender or old-fashioned spud masher to purée the veggies. Then press the liquid through a sieve to make it super-smooth. If the sauce is too runny, you can reduce it on high heat, or thicken it by adding a slurry of cornflour and cold water - boil it for a couple of minutes to cook out the flour.

To Serve


Place a cheek on a bed of buttery mashed potatoes, surround with a moat of sauce, sprinkle with chopped parsley and accompany with some steamed vegetables.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Slow Cooker Ox Cheeks on YouTube.

 
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Ingredients & Info



 2 ox/beef cheeks
 1 medium onion
 1 medium carrot
 1 stick celery
 500 ml beef stock
 250 ml red wine (optional)
 2 bay leaves
 small handful flatleaf parsley
  salt and pepper to taste
PLUS

A little oil for searing. If you are using wine for the liquid, reduce the amount of stock by a corresponding amount.


UNITS:
Metric
US Customary/Imperial

Serves 2 
Prep time: 10 minutes.
Cooking time: 6 hours 20 minutes.
Total time: 6 hours 30 minutes.