Absolutely. Braised ox cheek tastes even better the next day as the flavours deepen. Simply cool the dish, refrigerate it overnight, and gently reheat on the stove. It also freezes well, making it a great batch-cook option for busy weeks.
A proper hearty winter warmer, for those chilly nights when all you want is a good homemade meal. This meal warms you from the inside out and is a firm family favourite.
This meal pairs beautifully with a creamy mashed potato that absorbs all the rich, slow-cooked sauce from the ox cheek. Serve it alongside buttered greens of your choice—such as tender green beans, sautéed spinach, or seasonal cabbage—to add freshness and balance to the dish.
Yes. You can braise the ox cheeks in a heavy ovenproof pot or casserole dish. After searing the meat and vegetables, add the stock, cover with a lid, and cook in the oven at around 150°C (300°F) for 3–4 hours, or until the cheeks are tender and falling apart.
Absolutely. Braised ox cheek tastes even better the next day as the flavours deepen. Simply cool the dish, refrigerate it overnight, and gently reheat on the stove. It also freezes well, making it a great batch-cook option for busy weeks.
