Braised Ox Cheeks with Creamed Celeriac Purée
Tender Braised Ox Cheeks with Celeriac Purée
Yes, with a tweak: ensure gravy is not thickened with flour/starch. About 12g net carbs per serving, on the higher side for English food, so watch the portion.
What it is
Succulent ox cheeks, slow-braised to melting tenderness in a rich, deeply flavoured gravy, typically made with red wine and beef stock. Served with a creamy celeriac purée instead of traditional potato mash, offering a comforting and keto-compliant option.
Key ingredients
Ox cheeks, beef stock, red wine (reduced), onion, garlic, celery, herbs (rosemary, bay leaf), olive oil/butter, celeriac, heavy cream, butter (for purée).
How to make it keto
Ensure gravy is not thickened with flour/starch. Request celeriac purée instead of potato mash. Confirm no high-carb root vegetables in the braising liquid/sauce beyond minimal aromatics.
Watch out for
Flour/starch in gravy. Significant quantities of high-carb vegetables like carrots/parsnips in the braising liquid. Hidden sugars in some commercial stocks or glazes. Celeriac, while low-carb, can add up in large portions.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the English menuAll 292 English dishes ›
