Six hour slow braised Lancashire ox cheek

Now’s the time to enjoy the last remnants of Lancashire’s seasonal winter cooking and the joy that a slow braised dish can bring. This month’s recipe is perfect for dinner parties, and gives you the opportunity to prepare the dish in advance and then, whilst it braises slowly in the oven, get the rest of the dishes ready. Both the main course and dessert are firm favourites with our guests in the Walled Garden restaurant, and use wonderful Lancashire meat and local produce to create the perfect heart-warming meal.

You may want to order the ox cheeks from your local butcher or check out your supermarket. Also ensure you have enough pans and serving equipment including a large metal ring and a plastic squeezy bottle.

Six hour slow braised Lancashire ox cheek, horseradish potato, buttered kale, confit carrots, sticky beef and port sauce (serves four)

Restaurants in Preston - Walled Garden Restaurant at Barton Grange Hotel Lancashire ox cheek ingredients


4 ox cheeks – speak to your local butcher or your local supermarket may sell them
2 carrots
2 sticks of celery
2 medium onions
1 leek
2 bay leafs
2 sprigs thyme
2 sprigs rosemary
4 cloves garlic
2 pints rich beef stock
100ml ruby port

1kg Maris piper potatoes (peeled &quartered)
50g freshly grated horseradish root
50g salted butter
Salt & pepper to taste

500g kale (washed and de-stalked)
25g butter

4 large carrots (peeled and halved)
1 sprig of thyme
1 clove garlic
50g butter
200ml orange juice
Salt & pepper

Ox cheek
1. Trim the excess fat from the ox cheek and seal on both sides in a hot frying for 1 min, and then place in deep casserole pot
2. Cut carrots, celery, onions and leeks into 2cm pieces then brown off in same pan as the ox cheek and then add to the casserole pot
3. Add the herbs, garlic, stock and port to the casserole pot, cover with tin foil or lid and slow cook at 140oc for 6 hours
4. After six hours remove from pot from the oven and leave to cool slightly
5. Using a large spoon, strain the liquid from the casserole pot into a medium pan and bring to boil. Reduce by ¾ until the sauce is of a sticky consistency, then add the ox cheeks to the sauce and coat them well then cover with a lid to keep hot

Horseradish mash
1. Boil the potatoes until they are soft, then strain and dry out in the pan until fluffy. Mash well (there should be no lumps)
2. Add the horseradish, butter, salt and pepper, and mix well. Taste for seasoning
3. Cover and reserve until needed

1. Melt the butter in medium saucepan
2. Add the kale and cook gently for 2 mins
3. Add salt and pepper to taste and reserve until needed

1. Cut the carrots into 4 inch lengths
2. Take a large frying pan add the butter and melt, then add the carrots flat side down into the pan and gently brown for four minutes
3. Add the herbs and orange juice to the pan, also add salt and pepper and bring to boil with the lid on for 7 mins
4. Remove the lid and continue to simmer until the orange juice has reduced to a thick liquid
5. Reserve till needed

To serve each individual portion:

1. Place a quarter of the mashed potato into a large metal ring (or make a small circular pile of mash on the plate if you don’t have a ring)
2. Place two pieces of confit carrot on top of the potato
3. Towel dry the kale and place some on top of carrots
4. Place one ox cheek on top of kale and gentle press down to ensure stability
5. Pour sauce over ox cheek and repeat for each serving
6. Enjoy

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