Braised Master Stock Ox Cheeks

Braised Master Stock Ox Cheeks


4-5 people


  • 500ml The Stock Merchant Free Range Master Stock
  • 80ml vegetable oil
  • 800g free range, grass fed ox cheeks
  • 20ml red shallots, sliced
  • 30g Australian garlic cloves, sliced
  • 5g Thai shrimp paste
  • 10g long red chillies
  • 200g fresh rice noodles, cut into 3cm strips
  • 40ml tamarind water
  • 5g Thai basil leaf
  • 10g green shallot
  • 30g plain flour


  1. In a non-stick pan, heat vegetable oil.
  2. Coat the ox cheeks in plain flour and sear both sides about 1–2 minutes (depends on size).
  3. Pour pre-heated Master Stock into an oven-proof dish, covering the ox cheeks.
  4. Braise for roughly 1 hour, turn the cheeks and braise for another hour.
  5. Remove the ox cheeks from oven and allow to rest. Once cool, slice cheeks to desired thickness.
  6. Reserve Master Stock.
  7. Heat remaining vegetable oil in a wok and add the shallots, garlic, long red chilies, shrimp paste and salt, stir-frying for a few minutes.
  8. Add the ox cheek to pan and toss well.
  9. Add about 40ml of reserved Master Stock followed by tamarind water, rice noodles and basil leaves.
  10. Stir for a further minute allowing the rice noodles to cook through.
  11. Plate and serve immediately.

Adapted from a Neil Perry recipe found at

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