SLOW COOKED OX CHEEK CHILLI CON CARNE
One Family Recipe, Adapted for Little Ones
A rich, comforting chilli made with slow-cooked ox cheek that becomes beautifully tender after hours in the oven. Perfect for family dinners, freezer meals and even dinner parties, with a baby-friendly version made from the same ingredients.
This is one of those recipes that works just as well for a cosy family supper as it does for feeding a crowd. The preparation takes only a few minutes, the oven does all the hard work, and the result is a rich, hearty chilli packed with flavour.
Cook once, feed everyone, and don't forget to stash a few portions in the freezer for another busy day.
Serves
- Adult version: 6–8 portions
- Baby version: Depending on portion size (freezes brilliantly)
Ingredients - adult
1 ½ ox cheek
160g onions finely chopped ( fresh or frozen )
1 red pepper chopped
1 ½ - 2 tsp garlic puree
1 ½ chopped tin tomatoes
2 Knorr beef stock pots
1 ½ tsp hot chilli powder ( adjust to taste )
½ tsp ground cumin
1 ½ ground coriander
2 tsp paprika
1 tsp butter
1 ½ tsp sugar
a generous lug of red wine
water -to cover
1 ½ tins kidney beans, rinsed
Ingredients - babies
½ oc cheek, cut into small cubes before cooking
75g onions finely chopped ( fresh or frozen )
100g frozen chopped vegetable
¼ tsp garlic puree
½ chopped tin tomatoes
1 very low-salt beef stock cube
⅛–¼ tsp mild chilli powder
¼ tsp ground cumin
¼ ground coriander
¼ tsp paprika
water -to cover
½ tins kidney beans, rinsed and blended with a splash of water until baby safe
METHOD
1. Preheat the oven to 160–165°C.
2. Place the ox cheek into two separate casserole dishes:
- 1½ cheeks in the adult dish
- ½ cheek in the baby dish
3. Add the onions, vegetables, garlic, tomatoes, stock and spices to each dish according to the relevant recipe.
4. For the adult version, add a generous lug of red wine and enough water to just cover the ox cheek.
5. For the baby version, add enough water to just cover the meat.
6. Stir gently, place the lids on and transfer to the oven.
7. Cook for 4–5 hours, checking occasionally to ensure the dishes do not dry out. The liquid should continue to just cover the meat.
Tiny Feast Tip
This is a recipe where low and slow is best. If you have the time, reduce the temperature to around 100°C and leave it to cook gently all day. The flavour and tenderness only improve.
8. Once cooked, remove the dishes from the oven.
9. The ox cheek should be incredibly tender. Using two forks or spoons, pull the meat apart.
Think of the method used to shred duck for your favorite Chinese takeaway – the beef should fall apart with very little effort, becoming soft, juicy and packed with flavor.
10. For the adult version, stir through the rinsed kidney beans.
11. For the baby version, blend the kidney beans with a splash of water until they reach a baby-safe consistency, then stir through the chilli.
12. Replace the lids and return both dishes to the oven for a further 30 minutes to allow the beans to warm through and absorb the flavors.
To Serve
Adults
Serve with:
- Steamed white rice
- A dollop of sour cream
- Grated mature cheddar
- Fresh coriander
- Extra chilli, if desired
Babies
Serve with:
- Soft steamed white rice
You may wish to introduce small amounts of coriander depending on age and preference, but additional chilli is not recommended.
Freezer Friendly
This recipe freezes exceptionally well.
I often make a large batch, enjoy it for dinner that evening, then freeze the remaining half for another busy day. It reheats beautifully and is one of those meals that somehow tastes even better the next time around.
