Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is Slow Cooked Ox Cheeks. 

Ox Cheeks (Beef Cheeks) have become a bit of a trend in the restaurants, however it has always been a favorite of mine in the kitchen. This recipe uses a slow cooker however it can be done just as easily in an oven.


  • 1 tablespoon oil
  • Ox Cheeks for 2, around 500g.
  • 1 large onion, sliced
  • 1 carrot, thickly sliced
  • 1/4 teaspoon dried thyme
  • 100ml red wine
  • 2 generous tablespoons red currant jelly
  • salt and black pepper, to taste
  1. Set the slow cooker on high and heat a frying pan with the oil. 
  2. Place the ox cheeks in and allow to brown on all sides. When done, place the ox cheek in the slow cooker.
  3. Add the onion to the pan and fry on a medium heat until soft.
  4. Add the thyme, carrot and fry off for 5 minutes or so. Add to the slow cooker.
  5. Turn the heat up on the frying pan, and add the wine to de-glaze the pan.
  6. Add the red currant jelly to the wine and stir to dissolve. Add to the slow cooker. Season to taste.
  7. Turn the slow cooker to Low, put the lid on, and leave for 8 to 10 hours.

Chefs Tips

If you do not have a slow cooker then you can cook on 150, Gas 2 or bottom right AGA.

For a true “one pot dish” add new potatoes after about 4hrs. 

If the juice’s are thin after the cooking process, return to a frying pan and reduce or add a small amount of cornflour.

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