Braised Ox Cheek and Red Wine Pie
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 5hrs 40mins
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- Serves
- 8
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- Calories
- 1125
This delicious recipe is perfect for any celebration meal; filled with meltingly tender ox cheeks, braised in a rich red wine sauce, and encased in a flaky pastry case, your guests are sure to be impressed when this pie is set down on the table. Any leftovers will last for up to three days in the fridge, or the pie can be made ahead and frozen before baking – simply defrost in the fridge overnight before baking.
recipe updated Jun 12, 2025
Ingredients
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- Unsalted butter
- 150 g
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- Lard
- 150 g
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- Water
- 100 g
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- Onion
- 150 g
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- Carrot
- 150 g
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- Celery stalk
- 150 g
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- Garlic clove
- 4
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- Fresh thyme
- 1 ½ tablespoons
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- Ox cheek
- 1 kg
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- All purpose flour
- 650 g
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- Fine sea salt
- 1 teaspoon
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- Egg
- 1
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- Olive oil
- 2 tablespoons
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- Unsalted butter
- 2 tablespoons
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- Fine sea salt
- as needed
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- Bay leaves
- 2
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- Red wine
- 600 g
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- Beef stock
- 400 g
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- Beef glace
- 1 ½ teaspoons
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- Cornstarch
- 1 tablespoon
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- Water
- 2 tablespoons
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- Egg yolk
- 1
Tools
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Oven
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Cooking Chef XL
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Medium bowl
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Small bowl
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Round pie dish - 25cm (10“)
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Baking tray - large
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Large mixing bowl
Step preview
- Fit the K-Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix until the mixture resembles breadcrumbs - 2 minutes, speed 2
- Add the next ingredients
- Mix until the pastry comes together - 1 minute, speed 1
- Wrap the pastry in a plastic wrap and chill in the fridge
- Clean the appliance bowl and fit the Stir Tool
- Add the ingredients into the appliance bowl
- Heat - 1 minute, 160ºC, speed Stir 1
- Add meat
- Cook - 5 minutes, 180ºC, speed Stir 3
- Using a slotted spoon, transfer the meat into a medium bowl
- Season to taste and set aside
- Add the ingredients into the appliance bowl, fit the splashguard
- Cook – 10 minutes, 110ºC, speed Stir 2
- Add the next ingredients
- Cook – 2 minutes, 110ºC, speed Stir 2
- Add the meat and the following ingredients into the appliance bowl, fit the splashguard
- Heat until simmering - 3 minutes, 120ºC, speed Stir 2
- Cook - 10 minutes, 98ºC, speed Stir 4
- Cook – 2 hours 50 minutes, 97ºC, speed Stir 4
- Transfer the cooked meat into a large bowl
- Remove the splashguard
- Cook the sauce left in the appliance bowl to reduce – 15 minutes, 110ºC, speed Stir 3
- Add the ingredients into a small bowl and mix until smooth
- Add the mixture into the appliance bowl and cook until thickened - 8 minutes, 110ºC, speed Stir 1
- Transfer the sauce into the bowl containing meat, remove bay leaves, and let cool - 30 minutes
- Place the chilled pastry onto a lightly floured worksurface
- Divide into two pieces, one being twice the size of the other
- Roll out the large piece of pastry into a round, about 5mm thick
- Line the pie dish with the pastry leaving some overhanging the sides
- Spoon the meat filling into the pie dish and spread evenly
- Roll the smaller piece of pastry into a 5mm thick round, larger than the top of the pie dish
- Brush the rim of the pie with some of the beaten egg yolk, then place the round pastry on top
- Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze
- Cut the small hole in the top of the pie
- Chill uncovered in the fridge - 30 minutes
- Preheat the oven - 220ºC
- Place the baking tray in the oven
- Remove the pie from the fridge and place on the pre-heated baking tray
- Bake - 40 minutes, 220ºC
- Remove from the oven and let rest - 20 minutes
- Serve