John Myers
Ox Cheeks Braised …
The perfect ox cheeks braised … recipe with a picture and simple step-by-step instructions.
- 4 piece Ox cheeks
- 1 tablespoon Lion mustard for brushing
- 40 g Biskin
- 2 Onions
- 2 Smoked bacon
- 1 bunch Soup vegetables
- 250 ml Dry red wine
- 250 ml Meat broth to fill up
- 1 teaspoon Salt
- Black pepper from the mill
- 0,5 teaspoon Chilli flakes
- 3 Branches Lemon Thyme
- Sauce binder dark
- First of all: the rest will be frozen, because the quantity is plentiful; and with the long braising time, a portion is worthwhile for the supply. One more thing: ox cheeks have to stew for a long time – a good 3 hours – only then are they really tender!
- Rinse the cheeks under cold water, pat dry again and brush with the mustard; coarsely chop the soup vegetables. Dice the onions and bacon (any bacon rind is simply braised with it).
- Preheat the oven to 200 degrees using a large roasting pan. Fry the cheeks in a pan in the very hot biscuit until golden brown, leaving half of the onion cubes and the bacon to sizzle with it; then transfer everything to the roaster in the oven.
- Roast the soup vegetables in the pan with the remaining onion cubes, finally fry the tomato paste briefly, deglaze with the red wine and simmer the roast in the pan with it; then pour everything into the cheeks.
- Fill up with enough meat stock to cover about 2/3 of the meat. Season with salt, pepper and chilli flakes, add rosemary and let the meat stew covered for a good 3 hours at about 180 degrees (without opening the lid).
- Then lift the pieces of meat out of the stock and keep them warm until the sauce is prepared and puree all of the stew with the hand blender.
- If part of the dish is to be frozen, I only bind as much sauce as I need today, because the meat goes into the freezer with unbound stock to freeze. The sauce is then only mixed after it has thawed.
- Mix the sauce you need today with the mixed cornstarch or sauce thickener, season again to taste and serve with the tenderly sliced meat.
- It goes well with dumplings and red cabbage, at least that’s how we enjoyed the cheeks (very heartily)!
- And the rest is already slumbering in the freezer chest, then at some point you will get a couple of very quick “ox cheeks”!
- “Thanks” to Olga (olive brown) for picture no. 11, which she sent me when she cooked the recipe. She too was enthusiastic about the delicious cheeks.
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