Home Food Allergies Gradual cooked Ox Cheeks in Purple Wine

Gradual cooked Ox Cheeks in Purple Wine


Slow cooked Ox Cheeks in Red Wine

That is based mostly on Beef Bourguignon, however I exploit a bit extra flour for a thicker gravy, and I don’t use celery or carrots, or Beef.  You should use stewing Beef if you wish to, however it’s a a lot ‘tougher’ meat. We don’t like cooked celery or carrots so that you received’t discover them in any of our casserole dishes, you could possibly add them in when you like however I feel it’s higher with out.  Ox Cheek is a type of cuts that’s making a come again in recognition, it’s low-cost, and it’s very tender. Should you can marinate the Ox Cheeks within the purple wine for a couple of hours, and even in a single day – nice. If not, I are likely to trim, lower them up, then pour over a bottle of purple wine and depart on the aspect whereas I do all the opposite bits. Then once I’m prepared to start out the casserole, I dry them with paper towel, toss in flour and begin browning them (to make this Gluten Free, simply use Gluten Free Flour for browning the meat). The longer they marinate, the higher depth of flavour (as with all issues), but it surely’s beautiful simply cooked slowly within the purple wine when you don’t have time to marinate.

As this can be a gradual cooked recipe it’s nice for a weekend meal, and, like loads of recipes (curry’s and so forth) its beautiful the subsequent day as left overs because the flavours develop properly. Serve with mash, or rice, whichever you favor.  The dish goes properly with cabbage, kale or greens.

Slow cooked Ox Cheeks in Red Wine Allergy Mums

Ox Cheeks in Purple Wine

A stunning gradual cooked recipe that is fab with mash or rice

Prep Time 50 minutes

Cook dinner Time 3 hrs 30 minutes

Course Essential Course

Delicacies French


  • 1.5 Kilo’s Ox Cheek
  • 4 Cloves Garlic – diced
  • 1 Onion – Diced
  • 10 strips Bacon, lower up. Smokey is my desire
  • 12 Shallots
  • 400g Brown Mushrooms Or Button Mushrooms when you want
  • 2 tsp Dijon Mustard
  • 1 Bottle Purple Wine – One thing sturdy and earthy is sweet
  • 2 Bay Leaf’s
  • 1/2 Cup Seasoned Flour – Salt and Pepper


  • Preheat your oven to 160°C 325°F

  • Trim and lower up the Ox Cheeks into one inch squares (as shut as you will get). I then pour the purple wine over the Ox Cheeks whereas I do different bits. If you are able to do this earlier within the day and let the cheeks marinate a lot the higher.

  • Chop the white or purple onion up finely, peel your shallots (and trim the ends), slice up the brown mushrooms, slice up the bacon into strips (I exploit scissors) and chop up your garlic cloves

  • Add salt and pepper to the flour in a big bowl.

  • Dry the ox cheek with kitchen towel, and toss within the seasoned flour

  • Warmth some plain oil (not olive oil) within the casserole dish and brown the meat in small batches. Do not put an excessive amount of in, or it would steam moderately than brown. You’ll be able to’t rush this. It takes an excellent 30-40 minutes. Put the browned meat on a plate on the aspect as you go. You will want so as to add a bit extra oil as you go.

  • As soon as all of the meat is completed, add the bacon to the casserole and fry for five minutes, then add within the chopped onion and proceed to cook dinner till each are brown. Add within the garlic and fry briefly. Pour in a little bit of purple wine and scrape up all of the brown bits on the underside of the pan, add the meat, the remainder of the wine, bay leaf’s and mustard. Stir, add in 2 – 2/12 cups of scorching water and stir.

  • Pop within the oven for 3 1/2 hours,, checking every now and then. On the three hour mark, fry up the shallots and mushrooms in a little bit of dairy free butter or margarine. Season with salt and pepper and add to the casserole. You’ll be able to add in a bit extra water at this stage if the sauce appears too thick.

  • Go away the casserole within the oven for the final half-hour – and make your mash, or rice and your inexperienced veg.

Key phrase casserole, oxcheek, redwine, slowcooking, stew

This Kale recipe is ideal with gradual cooked meats:

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