How-To Guides

How to cook ox cheek

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Overhead shot of two raw ox cheeks.

What is ox cheek?

An ox cheek, as the name suggests, is the meat from the cheek of a cow. Although referred to as ‘ox’, don’t be misled – these cheeks are from cows, not oxen. Most beef offal is referred to as ‘ox’, such as ox heart, ox tongue, and oxtail – it’s a quirk of the trade. A cow spends much of its life grazing on grass, which means the muscles in its cheeks are very well exercised. This results in lean, dense meat that is absolutely perfect for a long, slow cook.

Is ox cheek healthy?

In addition to being utterly delicious, ox cheek is also extremely nutritious. It is an excellent source of low-fat protein and is naturally rich in collagen, iron and zinc.

How long to cook ox cheeks?

There is only really one way to proceed here and that is slow cooked ox cheek. The cheek is a very hard working muscle and therefore needs a long gentle cook to break down the muscle and sinew that run through the cheeks. Happily, when these do break down, you are left with meat that is tender, gelatinous and melting. This process will take at least 4 hours in a medium to low oven, preferably in a braise with stock.

What is the best way to cook ox cheek?

  1. Remove the cheeks from their packaging and pat dry with a cloth or some kitchen towel.
  2. Season 3 tablespoons of plain flour with sea salt and black pepper.
  3. Toss the cheeks in the flour and then brown in a large casserole with a little oil and butter.
  4. Once browned, remove the cheeks from the pan and add some roughly chopped carrots, onions, celery and garlic and cook until softened.
  5. Return the cheeks to the pan, along with 2 bay leaves and a star anise. Add red wine and homemade chicken or beef stock, bring all to a simmer and then transfer to an oven that is preheated to 130°C for 4-5 hours.
  6. Remove from the oven and leave to sit for half an hour before serving. Mash potatoes would be an excellent side dish.

Top tips when cooking ox cheeks

  • Browning the cheeks well in oil or butter before braising will help to give the final dish a real depth of flavour.
  • To check the cheeks are cooked, take a knife and insert it into a cheek and then twist it ever so slightly. The cheek should offer little to no resistance.
  • If the braising liquid seems a little loose, then carefully remove the cheeks and return the pan to the stove to reduce.

Ox cheek recipes

Try Valentine Warner’s ode to a French country kitchen, with his braised ox cheek recipe with flageolet beans and turnip for a simple, hearty dish during the colder months. Or, the cheeks would make for a fantastic version of a classic bœuf à la Bourguignonne. Or, with inspiration from the other side of the globe, why not an ox cheek rendang?

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.