Braised ox cheek with parsley mash

by Ed Halmagyi


  • 1.2kg ox cheek, trimmed
  • 500ml red wine
  • 150g unsalted butter
  • 4 eschalots, diced finely
  • 1 stick celery, diced
  • 6 cloves garlic, sliced
  • 1 bunch sage
  • 1L beef stock
  • 1 pig's trotter, split and rinsed
  • 600g potatoes
  • 200ml cream
  • ¼ bunch parsley, chopped
  • salt and ground white pepper


1 Marinate the ox cheek in red wine overnight, then drain and reserve the wine.
2 Fry the cheek pieces in butter in a large heavy-based saucepan with the eschalots, celery and garlic for 5 minutes, until well-browned. Add the sage, wine, stock and trotter, reduce the heat to low, then simmer gently with the lid on for 3 hours, until the meat is fork tender.
3 Drain the braising liquid and reduce in a saucepan over a high heat until thick and rich. Season with salt and pepper.
4 Steam the potatoes until tender, then mash with the cream and butter, then fold in the parsley and season with salt and ground white pepper. Serve the cheeks on mash with a ladle of sauce.