Braised Ox Cheeks

Braised Ox Cheeks

The revival of ox cheeks a few years ago took the classic to a new level. There is hardly a (carnivorous) food blogger who does not publish a recipe of it at least once a year.

In the CHEFS’S CLASS, we will show you how it’s done, regardless of the aroma: Braising ox cheeks.

The origin of the meat is also important for this cut. For example, German pieces are always divided with the so-called trichinella cut. The background is the meat inspection by the veterinarian after slaughter. Purists often look for Irish goods because the meat is not cut up but is still a compact cheek. The trichinella section is also used here, but only on a random basis. So the chance of an intact piece is higher.

The ox cheek is the original cut of meat for beef roulades. It is the perfect food for slow stewing and always stays juicy.

Material needed :

  • Sharp chef’s knife
  • cutting board
  • spoon
  • casserole with lid

Ingredients (base 12 servings):

  • 6 ox cheeks
  • For the stew
    • Roughly chopped equal parts roasted vegetables
      • 3 carrots
      • 1/4 celery root
      • 3 parsley roots
    • 1 large butcher onion
    • 1 leek
    • 100 grams of tomato paste
    • 100 ml reduced-salt soy sauce
    • 500 ml red wine
    • 1.5 l brown veal stock or beef broth
    • 300 g mealy potatoes
  • aromatics:
    • Bay leaf
    • juniper berries
    • 1 piece of star anise

Procedure :

  • Sear the ox cheeks on all sides in a casserole over high heat in clarified butter
  • Take out and set aside
  • Heat peanut or canola oil in a casserole
  • Roast the root vegetables until golden
  • Add leafy greens and roast until golden
  • Add tomato paste and continue to roast while stirring
  • Deglaze with reduced-salt soy sauce and allow to reduce
  • Deglaze with red wine and let it boil down
  • Grate and add potatoes
  • Place the meat on top of the roasted vegetables in the casserole
  • Fill up with broth or stock until the cheeks are 1/3 immersed in liquid
  • Close the pot with the lid
  • Braise in the oven at 140°C top and bottom heat for 2.5 – 4 hours
    –> The ox cheeks are tender when they are easily pierced with a needle
  • After 1.5 hours, turn the cheeks and add aromatics
  • After stewing, remove and keep warm
  • Pass the sauce, it has already received a slight binding from the potatoes
  • sauce if necessary reduce and taste
  • Cut into slices and arrange


The dish can be perfectly stored both cold and frozen in portions. Portions with sauce in freezer or vacuum bags are the easiest. If necessary, the sealed bags are heated in a 75°C water bath for 2 hours and can then be served. It can also be done faster, but at the expense of tenderness.