Briased Ox Cheeks marinated in our Toro Fuego rub

Braised Ox Cheeks marinated in Toro Fuego rub

A seriously rich and hearty meal for a cold winters night. Marinate the cheeks and pop them in the oven for a few hours. Stress free cooking at it's finest.



For the ox cheeks:

2 ox cheeks

2 tbsp flour

2 tbsp Toro Fuego (1 tbsp per cheek)

4 tbsp oil

2 tbsp tomato purée

2 bay leaves


Bottle of Red Wine 


Recipe - Scroll to the bottom for video guide

Mix 1 tbsp flour and 1 tbsp Toro Fuego and a pinch of salt per ox cheek

Take the ox cheeks and roll them in the flour and rub mixture.

Finely dice 2 onions and 3 garlic cloves.

Preheat the oven to 160.

In a large oven proof pot heat 4 tbsp of oil. Seal the ox cheeks in the oil.

Remove from the pot, add another tbsp of olive oil, and gently cook the onions for a few minutes. Add the chopped garlic.

Cook for another 2 minutes before adding in 2 tbsp tomato purée. 

Mix with the garlic and onion before deglazing the pot with a bottle of red wine.

Bring to a gentle boil before putting a lid on. Cook for 4 hours @ 160 making sure you turn the cheeks 2 hours into cooking.


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