Slow cooker ox cheek

    8 hours 30 min

    Ox cheeks are delicious when slow cooked. This recipe takes half an hour to put together, then you can just leave it in the slow cooker all day, and serve up in the evening. In this recipe I use red wine to de-glaze the pan, but I've also used cranberry juice when leaving out the alcohol. Serve with celeriac or plain potato mash.

    Buckinghamshire, England, UK
    252 people made this

    Serves: 2 

    • 1 tablespoon oil
    • ox cheek, enough for 2, about 600g total weight
    • 1 large onion, sliced
    • 1 carrot, thickly sliced
    • 1 parsnip, sliced
    • 1/4 teaspoon dried thyme
    • 100ml red wine
    • 2 generous tablespoons red currant jelly
    • salt and black pepper, to taste

    Prep:30min  ›  Cook:8hr  ›  Ready in:8hr30min 

    1. Set the slow cooker on High. Heat a frying pan and add the oil. Place the ox cheek in and allow to brown on all sides. When done, place the ox cheek in the slow cooker.
    2. Add the onion to the pan and fry on a medium heat until soft. Add the thyme, carrot and parsnip, and fry off for 5 minutes or so. Add to the slow cooker.
    3. Turn the heat up on the frying pan, and add the wine to de-glaze the pan. Add the red currant jelly to the wine and stir to dissolve. Add to the slow cooker. Season to taste.
    4. Turn the slow cooker to Low, put the lid on, and leave for 8 to 10 hours.

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    Reviews in English (1)


    It's a really fab recipe. I tried to review yesterday but the post didn't upload. When I put all the ingredients together, I worried that there wasn't enough liquid; there was! It was delicious, the red wine and red currant jelly made a delicate fruity sauce that was not overwhelming. I also had a bunch of fresh thyme in the fridge so used that too.  -  19 Feb 2017