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.
GBP
product
https://www.donaldrussell.com/braised-ox-cheeks-a-la-bordelaise.html30087Braised Ox Cheek à La Bordelaisehttps://www.donaldrussell.com/media/catalog/product/b/r/braise-ox-cheek.jpg00GBPInStock/Guides/Recipes/Beef recipes96<p>Try this Ox Cheek recipe yourself and be rewarded with restaurant quality results.</p>GBP00https://www.donaldrussell.com/media/catalog/product/o/x/ox-cheek-recipe-banners_1.jpgRA402recipe-£0.00 per kgNoOffalBeef
Simple Registration
About You