Beat the January blues with a big dish of warming comfort food. This casserole uses ox cheek which is delicious slow cooked, it can be brought from your local butchers and some branches of Waitrose.
Serves: 6
Prep time: 20 mins
Cooking time: 5 hrs
Total time: 5 hrs 20 mins
Skill level: Easy peasy




    • 1kg (2¼lb) ox cheek (usually 3 cheeks) or 1 whole piece of chuck or braising steak


    • 1 rounded tablespoon plain flour


    • Salt and freshly ground black pepper


    • 2 tbsp olive oil


    • 2 red onions, peeled and cut into quarters or if large, 6 wedges


    • 500g (1lb) large Chantenay carrots, trimmed and washed, halved lengthways if fat


    • 100g (3½oz) bacon lardons or 4 streaky bacon rashers


    • 200ml (7fl oz) red wine — a good, full-bodied one


    • About 600ml (1 pint) hot beef stock


    • 1 bay leaf


    • A few sprigs of thyme






    1. Set the oven to Gas Mark 2 or 150°C. Trim any fat (but not the white bits) from the ox cheeks or braising steak. Mix the flour and some seasoning on a plate. Use to coat the meat. Heat 1 tbsp of the oil in a frying pan over a high heat. Add the meat and brown it for a few mins on both sides.


    1. Put the meat in a casserole dish. Add the onion wedges, carrots and bacon to the pan with more oil and cook for about 5-8 mins until browning.


    1. Pour in the wine and then the stock. Add the bay leaf and sprigs of thyme. Put the lid on the casserole and cook for 4-5 hours, to make sure the meat is really tender. Check on it occasionally.



Nutritional information per portion



fat 24.0g saturates 8.5g calories 445(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.