A hearty recipe that you can make easily in your slow cooker or crockpot is this Ox Cheeks with Ale Gravy that you can set in the morning and enjoy for dinner after 8 hours, made with ox cheeks, ale, carrots, celery, and beef stock. This flavorful Ox Cheeks with Ale Gravy recipe is perfect for dinner and takes about 8 hours and 25 minutes to prepare and can serve up to 4 people.

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Slow Cooker Ox Cheeks With Ale Gravy Ingredients

• 500g ox cheeks
• 1 tbsp olive oil
• 3 tsp garlic granules
• 1 tsp onion granules
• 1 Oxo cube, crumbled
• 2 large carrots, chopped
• 4 shallots, chopped
• 2 sticks of celery, chopped
• 575ml ale
• 300ml beef stock
• 2 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 bay leaf
• Sea salt and freshly ground black pepper
• Mashed potatoes (for serving)
• Green beans (for serving)

How To Make Slow Cooker Ox Cheeks With Ale Gravy

1. Brush the ox cheeks with olive oil to give them a nice coating. In a small bowl, combine the garlic granules, onion granules, and crumbled Oxo cube. Rub this seasoning mixture all over the ox cheeks to ensure the flavors soak in during cooking.
2. Add the chopped carrots, shallots, and celery to the bottom of your slow cooker to create a flavorful base for the gravy. Place the seasoned ox cheeks on top, then pour in the ale, beef stock, Worcestershire sauce, and soy sauce. Add the sprigs of rosemary, thyme, and bay leaf on top, then season with salt and pepper.
3. Set your slow cooker to low and let everything simmer gently for 8 hours. The low heat will allow the ox cheeks to tenderize beautifully, making them fall apart tender by the end.
4. Once the ox cheeks are done cooking, carefully remove them from the slow cooker and place them on a cutting board. Using two forks, shred the meat into pieces, making sure to keep all those delicious juices.
5. Strain the gravy left in the slow cooker through a sieve to remove any herbs or vegetable chunks, leaving you with a smooth, rich sauce.
6. Serve the tender, shredded ox cheeks over a bed of buttery mashed potatoes, with a side of steamed green beans. Drizzle the ale gravy generously over everything for an indulgent finish.

Recipe Tips

• Add more flavor depth: Try browning the ox cheeks in a hot pan for a few minutes before placing them in the slow cooker. This step enhances the savory flavor and adds richness to the dish.
• Use a different ale: If you prefer a sweeter gravy, use a mild, sweeter ale. I once tried a caramel-flavored ale, and it gave the dish a slight sweetness that balanced the flavors well.
• Thicken the gravy: If the gravy is too thin, mix 1 tbsp of cornstarch with cold water and stir it into the gravy. Let it cook for another 10 minutes to thicken properly.
• Add some root vegetables: Try adding parsnips or turnips along with the carrots and celery for more variety. They absorb the flavors of the ale and broth beautifully, adding a slightly different taste.

Recipe FAQs and Variations

Check out More Slow Cooker Beef Recipes:

• Slow Cooker Mongolian Beef Curry
• Slow Cooker Sweet Beef Curry
• Slow Cooker Beef Mushroom Stroganoff