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    Braised Ox Cheeks with Parsnip Gratin

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    Braised Ox Cheeks with Parsnip Gratin

    The gratin is cooked long and slow, so that it can go into the oven with the ox cheeks.

    • Preparation time: 45 minutes
    • Cooking time: 195 minutes
    • Total time: 4 hours 60 minutes 60 minutes 60 minutes 60 minutes

    Serves: 6


    • 2 tbsp plain flour
    • 1.5kg ox cheeks, trimmed of fat
    • 2½ tbsp olive oil
    • 2 red onions
    • 2 smoked bacon rashers
    • 1 bay leaf
    • 2 thyme sprigs
    • 300 ml beef stock
    • 400ml red wine, such as burgundy
    • 500g Chatenay carrots, scrubbed
    • Gratin
    • 25 g butter
    • 800 g parsnips
    • 2 garlic cloves
    • 400 ml half-fat crème fraîche
    • 100ml light beef or vegetable stock
    • A pinch freshly grated nutmeg


    1. Preheat the oven to 150C/gas 2. Season the flour, tip it onto a plate and use it to coat the ox cheeks. Heat the oil in a casserole; sear the cheeks for 5 minutes, until golden. Remove to a plate. Cook the onions and bacon in the casserole for 5 minutes, stirring, then add the other ingredients bar one thyme sprig and the carrots and cover.
    2. Meanwhile, use half the butter to grease a gratin dish and spread a third of the parsnips over the base. Mix the garlic, crème fraîche, stock and nutmeg; season and pour some into the dish. Continue layering the parsnips and liquid until all is used up. Dot with the remaining butter, cover with foil and bake in the oven with the ox cheeks. After 21/4 hours, remove the foil and cook for a further 30 minutes. Tip the carrots into the casserole and cook for a further 45 minutes, until the cheeks are truly tender. Garnish the casserole with the remaining thyme and serve with the gratin

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    Drinks recommendation

    Partner this dish with a full and poised burgundy.


    Average user rating

    4 stars