Try this Ox Cheek recipe yourself and be rewarded with restaurant quality results.
- Serves 6
- Cooking time 3 hours
- 1.4kg Ox Cheeks, cut into 6cm chunks
- 2 carrots
- 4 sticks of celery
- 2 onions
- 1 clove of garlic
- 1.5 litres strong red wine
- Salt and pepper
- Olive oil
- 150g butter
- 2 litres chicken or veal stock
- Fresh rosemary sprig
- Fresh thyme sprig
- Chop all the vegetables into 6mm dice
- Marinade the diced ox cheeks for 24 hours with the chopped vegetables, garlic and red wine
- After 24 hours, remove the ox cheeks from the marinade, and pat dry
- Strain the vegetables from the liquid marinade and put both aside
- Season the ox cheeks well, and sear in a hot pan with olive oil until browned all over then remove from the pan, and set aside
- Add half the butter and sauté the vegetables from the marinade in the same pan as you did the ox cheeks
- Pour the marinade over the sautéed vegetables, bring to the boil and reduce by half
- Add the stock and reduce by half again
- Add the ox cheeks and herbs to the stock, cover with tin foil and braise in the oven for 2 to 3 hours at 200°C / 180°C fan / gas 6
- When the ox cheeks are tender leave to cool in the stock and remove when cooled
- Strain the stock through a fine sieve and set aside for ten minutes to settle, and skim off any fat from the surface
- Reduce the stock until sauce consistency, and whisk in the remaining butter
- Add the cheeks back to the sauce, warm through, and serve with creamy mashed potatoes, and seasonal vegetables.
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