Braised ox cheeks with colcannon and red wine jus recipe

Donal MacIntyre dishes up a cheeky little main, combining braised ox with a mash mixture on Celebrity Come Dine With Me


  • 2 tbsp vegetable oil
  • 800g ox cheeks, trimmed of any hard fat or sinew
  • 500ml red wine
  • 1 litre good chicken stock
  • 400g can chopped tomatoes
  • 2 medium carrots, scrubbed and trimmed
  • 4 banana shallots, peeled and quartered
  • 1 tsp caster sugar
  • 1 rosemary stalk
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • Freshly cooked baby carrots, to serve
  • 600g potatoes (preferably Maris Piper), peeled and cut into large evenly sized pieces
  • 250g savoy cabbage, cored and finely shredded
  • 60g butter
  • 100ml double cream


How to make braised ox cheeks with colcannon mash and red wine jus

1. Cut the ox cheek into four roughly 200g pieces. Season the beef all over with salt and pepper. Heat the oil in a large frying pan and cook the ox cheek for 5 minutes or until well browned on all sides.

2. Preheat the oven to 150°C/fan 130°C/Gas 3. Pour half the red wine and the chicken stock into a large flameproof casserole. Add the canned tomatoes, carrots, shallots, sugar and herbs; stir well. As soon as the meat is sufficiently browned, add to the casserole.

3. Deglaze by pouring the remaining wine into the frying pan over a high heat and allow to simmer for a 20-30 seconds, stirring constantly. Stir into the casserole.

4. Bring the contents of the casserole to the boil, cover with a lid and carefully transfer to the oven. Cook for 3 ½ - 4 hours or until the ox cheek is meltingly tender.

5. Thirty minutes before serving the meal, prepare the colcannon. Half fill a large saucepan with water and add the potatoes and a good pinch of salt. Bring to the boil and cook for about 15 minutes or until the potatoes are very tender.

6. Meanwhile, pour roughly 4cm cold water into a second saucepan and bring to the boil. Add the cabbage and cook for 4-5 minutes or until tender, stirring occasionally.

7. Drain the potatoes then return to the pan and mash with the butter, cream and seasoning until smooth. Stir in the cooked cabbage and keep warm over a low heat, stirring occasionally.

8. Take the casserole out of the oven and remove the ox cheeks with a slotted spoon. Put on a warmed plate. Keep warm. Return the pan to the hob - taking great care as it will be very hot - and boil vigorously until the liquid reduces to a thick gravy, stirring occasionally.

9. Strain the gravy through a sieve into a clean pan, discarding the vegetables and herbs. Season to taste and warm through, stirring constantly.

10. Spoon the colcannon mash on to four warmed plates and top with a piece of the ox cheek. Spoon over a little of the red wine jus and serve the rest separately. Serve immediately with freshly cooked baby carrots if liked.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.


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Tuesday 26 January 2010
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