Slow cooker ox cheek bourguignon recipe

PUBLISHED: 12:25 21 January 2014 | UPDATED: 12:25 21 January 2014

Beef cheek bourguignon

Beef cheek bourguignon


Winter warming recipe as well as 3 of the top wines this month


Serves 6

900g ox cheek, cut into large chunks

2 tbsp plain flour

6 tbsp beef dripping

1 carrot, finely chopped

1 leek, finely chopped

1 celery stick, finely chopped

300ml red wine

500ml beef stock

2 bay leaves

A few sprigs of thyme

18 shallots, peeled

200g smoked bacon lardons

200g baby button mushrooms

1 Season the beef well with salt and pepper and then toss it with the flour. Heat 2 tbsp of beef dripping in a large frying pan until smoking hot, then sear the beef in batches until nicely coloured all over.

2 Transfer the beef to a slow cooker, then add another tablespoon of dripping to the frying pan and tip in the vegetables. Stir-fry for 4 minutes to soften, then season well and scrape it all into the slow cooker.

3 Put the frying pan back on the heat then add the wine and let it bubble away for a few minutes to evaporate some of the alcohol. Pour the wine into the slow cooker, along with the stock and herbs.

4 Put the lid on the slow cooker, set it to medium and let it cook for 6 – 8 hours.

5 Towards the end of the cooking time, preheat the oven to 180⁰C / gas 4. Put 2 tbsp of beef dripping in a roasting tin and let it melt in the oven. Add the shallots to the pan, turn them in the dripping and season well with salt and pepper. Roast the shallots for 25 minutes, turning half way through.

6 Heat the final tablespoon of dripping in a frying pan and fry the lardons until golden brown. Stir them into the bourguignon then add the mushrooms to the frying pan and fry for 6 minutes, turning half way through.

7 Stir the mushrooms and roasted shallots into the bourguignon and let it all cook together for another 15 minutes before serving.

Find it in Hampshire

Ox cheek dripping, stock and lardons - Newlyns Farm Shop, Odiham, 01256 704128,

Vegetables - Harroway Organic Gardens, Whitchurch, 01256 895346,

Red wine - Wickham Vineyard, Wickham, 01329 834042,


Susie Carter - Susie’s Kitchen

“Slow cookers have been around for ages, but with energy prices going up and temperatures going down, they are experiencing somewhat of a renaissance. They’re perfect for cooking cheaper cuts of meat which need long, slow cooking to break down tougher muscle fibres. Ox cheek isn’t the easiest cut to find, so I’m almost loath to give away my supplier (shhh – it’s Newlyns Farm Shop), but with a little encouragement hopefully more producers will demand this wonderful cut back from the abattoir.

In a break with tradition, I’ve cooked the shallots, lardons and mushrooms separately. It takes a little more time, but really maximises the flavour and texture of each ingredient.”


Wines of the month

Camille-Savès Grand Cru Rosé, (Champagne, France) £33.00

Similar to the Farrau family above, the Savès family in the little village of Bouzy used to simply farm their vineyards, selling grapes to the big producers. The quiet but brilliant Hervé Savès now produces the most immaculate range of Champagnes, including this exotic rosé made with 12% Bouzy Rouge, the famous red wine of the village. Now that all the relatives and friends have returned, why not quietly indulge in your own private luxury at home?

Carballal Sileno Tinto 2011, (Valdeorras, Northwest Spain) £8.95

The rocky, cooler coastline of Spain’s northwest corner may have become famous for the crisp Albariño grape, but the glorious Mencia grape is also one of the star performers. In the Carballal Sileno Tinto the Mencia’s appealing spicy flavours have been blended with the warmth and softness of the Garnacha grape. Not a heavy wine, it is the ideal match for Susie’s ox cheeks.

Mas de Restanques Côtes du Rhône 2012, (Southern Rhône, France) £14.95

North of the Pyrenees we discover another take on the Garnacha grape, only in France it is known as Grenache and its main home is the warm rugged vineyards of the Southern Rhone. Within the village of Gigondas the Farraud family have grown grapes for generations but have only recently started to make their own wine by organic means. Blended with Syrah grape, this wine is deliciously scented with a hint of wild thyme and flavours of prunes and winter spices.


Mark Bedford - Caviste

“After the excitement of Christmas and New Year we’re now fully emmersed in the depths of winter. Susie’s rich ox cheek bourguignon provides the perfect antidote to the mid-winter blues and I have chosen a medium bodied spicy red from Galicia in northwest Spain, the prettiest Cotes du Rhone from north of Avignon and then, completely against the grain, a fabulous pink Champagne from near Epernay.”

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