Braised Ox Cheeks with Vegetables and Balsamic Vinegar
Recipe
Eddie MacDonald
Braised Ox Cheeks with Vegetables and Balsamic Vinegar
A braised ox cheek recipe you will come back to again and again. Balsamic vinegar adds so much to braised ox cheek. Match it with vegetables for a lovely flavour.
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 caramelised, 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.
GBP
product
https://www.donaldrussell.com/braised-ox-cheeks-with-vegetables-and-balsamic-vinegar.html29183Braised Ox Cheeks with Vegetables and Balsamic Vinegarhttps://www.donaldrussell.com/media/catalog/product/b/r/braised-ox-cheek_1.jpg00GBPInStock/Guides/Recipes/Beef recipes/Guides/Recipes/Everyday recipes96296<p>Allow the meat to come to room temperature, pat dry with kitchen paper and season the cheeks with salt and pepper</p> <p>A braised ox cheek recipe you will come back to again and again. Balsamic vinegar adds so much to braised ox cheek. Match it with vegetables for a lovely flavour.</p>GBP00https://www.donaldrussell.com/media/catalog/product/b/r/braised-ox-cheek.jpgRD372Arecipe-£0.00 per kgNoCasserolesBeef
Simple Registration
About You