Braised Ox Cheeks with Vegetables and Balsamic Vinegar

by Stefan Kolsch

Allow the meat to come to room temperature, pat dry with kitchen paper and season the cheeks with salt and pepper
SERVINGS    
 
4
PREPARATION TIME
5 MINS
COOKING TIME
2½ HOURS

Ingredients

4 Ox Cheeks
Salt and Pepper
3tbsp Olive Oil
1 Onion (sliced)
1 Carrot (cut into 2cm batons)
1 stalk celery (cut into 2cm batons)
1 375g tinned Tomatoes(chopped)
100ml Port
600ml Beef Stock
100ml Balsamic Vinegar
2-3 sprigs of Rosemary

Braised Ox Cheeks with Vegetables and Balsamic Vinegar

Instructions

Preheat oven to 160°C. Allow the meat to come to room temperature, pat dry with kitchen paper and season the cheeks with salt and pepper.

Heat 2 tbsp oil in an oven proof braising pan and sear the cheeks all over until nicely browned and caramelized, remove the cheeks and set aside.
Add onions, carrots and celery to the pan and cook for a further 5-6 minutes. Deglaze the pan with port and reduce until the liquid has nearly all evaporated. Add all remaining ingredients and return the cheeks to the pan. Bring to the boil, cover with the lid and transfer to the oven; braise for 2-2½ hours.

Take the pan out of the oven, place on the hob and remove the lid. Reduce the sauce to a smooth consistency.

Serve with champ potatoes.

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Braised Ox Cheeks with Vegetables and Balsamic Vinegar
Overall Rating
  
4
Slight adjustments
   4
Use the DR recipe but maybe a little less balsamic and add a touch of garlic.
By lfg - 29th Nov 2011
Recipe idea
Follow the DR recipe but use less balsamic vinegar and add some garlic.
By lfg - 29th Nov 2011

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    • We cooked these according to the DR recipe and they were delicious - and did three servings.

      I would use slightly less balsamic vinegar and add some garlic, but that is just personal taste.
    By Sue Cupit - 29th Nov 2011

    Reply: Thanks Sue for your feedback. Delighted to hear you enjoyed the dish, and thanks for your suggestion. Happy cooking The Donald Russell Foodie Team