Braised ox cheeks with gentleman’s relish


Braised ox cheeks with gentleman’s relish

Prep Time: 20 Mins Cooking Time: 2 Hours 30 Mins Total Time: 2 Hours 50 Mins


    For the ox cheeks

    • 2 x ox cheeks, fat and skin removed, cut into 6 pieces
    • 50g/2oz plain flour
    • 1 tbsp oil
    • 2 celery stalks, chopped
    • 1 leek, chopped
    • 2 carrots, chopped
    • 225ml/8fl oz red wine
    • 1 litre/1¾ pints beef stock

    For the Gentlemen

    • 150g/5oz salted anchovy fillets
    • 250g/9oz butter, cubed
    • ½ tsp cayenne pepper
    • ½ tsp ground nutmeg
    • ½ tsp ground cinnamon
    • freshly ground black pepper
    • ½ lemon, juice only
    • 1 tbsp Worcestershire sauce
    • ½ garlic clove


    1. Dredge the ox cheeks in flour and heat the oil in the casserole dish. Fry the cheeks until golden-brown all over, then remove from the dish using a slotted spoon.
    2. Add the vegetables to the casserole and cook for 2-3 minutes. Pour in the wine and scrape up any browned bits with a wooden spoon.
    3. Add the stock and bring to boil, return the ox cheeks to the dish, bring to a simmer and cook for 2-3 hours, or until the ox cheeks are very tender.
    4. Remove the cheeks from the sauce and boil for 4-5 minutes, or until the sauce has thickened. Strain the sauce, then return the ox cheeks back to the sauce.
    5. Meanwhile, for the relish, blend all the ingredients in a food processor until well combined. Spoon the butter onto a large piece of clingfilm, roll into a long sausage, then chill in the fridge.
    6. Serve the cheeks a slice of relish.