Slow braise ox cheek with whole garam masalas

By • June 8, 2015 0 Comments

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Author Notes: A recipe inspired by Scottish produce and heady Pakistani spicesGraeme Taylor


Serves 2


  • 400 grams Ox cheek
  • 1 Onion sliced
  • 3 Tomatoes finely chopped
  • Half teaspoon Kashmiri chilli
  • 3 Cloves garlic
  • 1.5 teaspoons Ginger
  • 1 teaspoon Dried methi
  • 1 handful Coriander (cilantro) leaves chopped
  • 1 Green chilli (sliced)
  • Half Lemon juiced
  • Vegetable oil for frying
  • Sea salt

Whole garam masalas

  • 1.5 teaspoons Coriander (cilantro) seeds
  • 1.5 teaspoons Cumin seeds
  • Half teaspoon Nigella seeds
  • 1 Star anise
  • 1 Black cardamom
  • 6 Cloves
  • 1 pinch Aniseed
  • 1 piece Cinnamon (1 inch long)
  1. Heat the oven to 120C. In a heavy bottomed casserole dish brown the onions in a good glug of vegetable oil. Then add the garlic and ginger and cook until they no longer smell raw;
  2. Add the tomatoes and Kashmiri chilli and cook down to a paste. Remove the paste from the pan or move to the side;
  3. Season the beef well with sea salt then in another glug of vegetable oil brown the beef on both sides then add the whole masalas and toast until the aromatics start to develop;
  4. Add the paste back in and mix well with the garam masalas then pour over the water, mix again then cover;
  5. Slow braise in the preheated oven for 4-5 hours. Remove the beef and shred or chop into chunks;
  6. Add in the methi, fresh coriander, chopped green chilli, lemon and beef and stir well;
  7. Correct for seasoning and serve with the garnishes of lemon wedges, sliced green chilli and chopped coriander (cilantro) plus rice or tandoori roti.

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