Spitfire-braised ox cheek with mash, red cabbage and English mustard clotted cream

Spitfire-braised ox cheek with mash, red cabbage and English mustard clotted cream

  • serves 6
  • A little effort

An easy, slow and low recipe for spitfire-braised ox cheeks with red cabbage from The Compasses Inn in Canterbury


Try this recipe for ox cheek stew with red cabbage, then check out our classic red cabbage, braised red cabbage, slow cooker red cabbage and more Christmas red cabbage recipes.



  • ox cheek 1.5kg, trimmed
  • oil
  • carrot 1, peeled and diced
  • leek 1, sliced
  • onion 1, diced
  • bay leaves 2
  • thyme 4 sprigs 
  • Spitfire ale 500ml (or use any golden ale)
  • beef stock 1 litre
  • red onion
  • red cabbage 1
  • balsamic vinegar 150ml
  • recurrant jelly 50g 
  • butter 30g 
  • mashed potatoes to serve

Mustard clotted cream

  • clotted cream 200g
  • English mustard 20g 
  • thyme leaves chopped to make 1 tsp


  • Step 1

    Heat the oven to 140C/fan 120C/gas 1. Fry the ox cheek in 1 tbsp oil in a large, heavy pan over a medium heat. When browned, remove from the pan and add the vegetables, bay leaves and thyme. When all the vegetables are golden (about 8 minutes), add the ale and scrape away any bits stuck to the bottom of the pan. Add the ox cheeks back and simmer until the liquid has reduced by half. Add the stock, bring back to the boil, and cover with foil or a tightly fitting lid. Slow-cook in the oven for 4-5 hours, until very tender. Turn the meat every 2 hours while cooking.

  • Step 2

    Slice the onion and red cabbage very finely and put them in a heavy bottomed pan. Add the remaining ingredients and simmer for 5 minutes. Cover with a lid and simmer gently for around 1 hour, stirring occasionally, until the cabbage looks shiny and sticky.

  • Step 3

    Mix the clotted cream and English mustard. Add the thyme and whisk for 20-30 seconds by hand, until it’s mixed and a little foamy. Chill for at least 1 hour.

  • Step 4

    When the meat is ready, remove from the sauce. Reduce the sauce, if it needs it, to make a light gravy.Add the cheeks back to the pan.

  • Step 5

    Serve the mash at the bottom of your dishes with the cabbage and ox cheek on top and spoon over some cooking liquor. Serve with the mustard clotted cream.

Nutritional Information

  • Kcals 615
  • Fat 34g
  • Saturates 18.2g
  • Carbs 26.9g
  • Fibre 5.1g
  • Protein 44.1g
  • Salt 0.9g