Slow-cooked traditional British braised ox cheek in rich gravy with root vegetables

Traditional British Braised Ox Cheek

Traditional British braised ox cheek is slow cooking at its best. This is the kind of proper British recipe you turn to on a cold weekend, when the oven’s on and time is on your side. Cooked gently with beef stock, root vegetables and thyme, ox cheek transforms from a hardworking cut into something meltingly tender and deeply rich.

If you’ve ever searched for the best way to cook ox cheek or how to braise beef in the oven, this is your answer. Low heat, patience and good ingredients do the heavy lifting. The result is a classic British comfort food dish that’s full of depth without being complicated.

Serve it straight from the pot with mashed swede or proper mashed potatoes. It’s hearty, generous and made for sharing — a slow-cooked beef recipe that rewards you every single time.

Serves: 4
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Ingredients

Add all 6 ingredients (£54.10 total)

Ox, Cheek (500g) x2

Ox, Cheek (500g) x2

1kg - trimmed and cut into large pieces

£38.40
Onion Each x2

Onion Each x2

2 onions - thickly sliced

£2.00
Carrots

Carrots

2 carrots - chunked

£1.40
Parsnips

Parsnips

2 parsnips - chunked

£2.50
From Our Farm Beef Dripping 285g

From Our Farm Beef Dripping 285g

2 tbsp

£5.70
Beef Stock In a Can - 500ml

Beef Stock In a Can - 500ml

£4.10

Additional Ingredients

  • Salt & Pepper - To taste
  • Fresh Thyme - 2 sprigs
  • Bay Leaves - 2 - leaves
  • Plain flour - 2 tbsp

Method

Step 1 - Season and brown

Toss the ox cheek in flour, salt and pepper. Heat dripping in a heavy casserole and brown the meat well on all sides. Remove and set aside.

Step 2 - Build the base

Add onions to the pot and cook until softened and lightly golden. Stir in carrots and parsnips and cook for a few minutes.

Step 3 -Slow braise

Return the ox cheek to the pot. Add bay leaves and thyme. Pour in enough beef stock to almost cover the meat.

Step 4 - Cook low and slow

Cover and cook at 160°C (140°C fan) / Gas Mark 3 for around 3 hours, until the ox cheek is tender and the gravy naturally thickened.

Step 5 - Serve proper

Remove herbs, check seasoning and serve straight from the casserole.

Frequently Asked Questions

  • Cook it low and slow in the oven, fully covered in stock. Gentle braising over several hours breaks down the connective tissue and creates a soft, melt-in-the-mouth texture.

  • Sear the meat first, then cook it covered in liquid with vegetables and herbs at a low temperature. Keep it tightly covered to retain moisture and allow steady, even cooking.

  • Ox cheek requires several hours of slow cooking. It’s ready when it’s fork-tender and pulls apart easily without resistance.

  • Yes. In fact, it often tastes better the next day as the flavours deepen. Cool it fully, refrigerate, and reheat gently before serving.

  • Mashed swede or proper mashed potatoes work beautifully, soaking up the rich braising juices and balancing the depth of the beef.