Braised Ox Cheeks in Onion Gravy with Celeriac Mash
Melting ox cheeks braised in onion gravy, served over earthy celeriac mash.
Made with Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 40
- LevelMedium
- Costabout £3.45 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Season the ox cheeks. Heat the oil in a casserole and brown them for 3 to 4 minutes per side. Lift out.
8 min - 2
Add the carrots and celery and cook for 4 minutes. Add the stock, 300 ml of your ready made onion gravy (see the base recipe) and bay leaves and bring to a simmer.
4 min - 3
Return the cheeks, cover and cook in the oven for 3 hours 15 minutes, until a spoon can pull the meat apart.
195 min - 4
Boil the celeriac in salted water for 15 minutes, until soft. Drain well and mash with the spread and pepper.
15 min - 5
Steam the broccoli for 4 minutes.
4 min - 6
Lift out the cheeks and reduce the sauce on the hob for 5 minutes. Serve over the mash.
Tips
- Ask the butcher to trim the silverskin from the cheeks, or do it yourself with a sharp knife.
- Drain celeriac very well before mashing so it is not watery.
- Skim any fat from the top of the sauce before reducing.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Freeze in the sauce for up to 3 months. Reheat until steaming hot all the way through.
Questions
Where can I buy ox cheeks?
Ask a butcher, who can often order them. Some large supermarkets also sell them. Beef shin is a fine substitute.
Is this dairy free?
Yes. It uses dairy free spread and olive oil, and the onion gravy base contains no milk.
More made with onion gravy
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
