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Braised Ox Cheeks with Vegetables and Balsamic Vinegar

Serves 4

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

      

RD372A - Braised Ox Cheeks with Vegetables and Balsamic Vinegar

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.

Ox Cheeks

Rediscover the old-fashioned flavour

6 - 8  servings

£27.00

More info