Make these ox cheek sloppy joes, then check out our classic sloppy joes, sloppy joe pizettes and sloppy joe meatball bake.


  • oil
  • 500g ox cheeks, trimmed of any fat and sinew
  • 1 onion, finely sliced
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 tbsp tomato purée
  • 2 tbsp chipotle paste
  • 1 glass red wine
  • 1 litre beef stock
  • to serve chopped parsley
  • 4 hot dog buns, split down the middle


  • ½ celeriac, peeled and grated 
  • 1 carrot, peeled and grated
  • 1 small red onion, finely sliced
  • 4 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • ½ bunch (including stalks) coriander, chopped  
  • ½ lemon, juiced


  • STEP 1

    Heat 3 tbsp of oil in a frying pan over a medium heat. Season the ox cheeks and put in the pan. Sear. When it is well browned all over, transfer to a saucepan.

  • STEP 2

    Fry the onion, garlic, bay leaves and rosemary in the same frying pan. Fry until soft but not coloured. Add the tomato purée and chipotle paste and cook for a few minutes, then add the red wine and reduce by half. Add all of this to the ox cheeks and pour in the beef stock. Simmer on a low heat for 3½-4 hours until the cheeks give when pressed with the back of a spoon. Allow them to cool in the liquid.

  • STEP 3

    To make the slaw mix all the ingredients together with some seasoning, cover and chill until ready to serve.

  • STEP 4

    When the cheeks are cool enough to handle, take them out and gently flake the meat. Reduce the liquid down to a thick, gravy-like consistency, then add the meat back in and give it a stir.

  • STEP 5

    To serve, heat the sloppy joe mix, add the chopped parsley and stir. Spoon the mix into the buns, and serve with a pile of the slaw. Eat straight away.


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