John Myers
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Braised Ox Cheeks from Oven
The perfect braised ox cheeks from oven recipe with a picture and simple step-by-step instructions.
Beef cheek:
- 4 Beef cheeks
- 2 tbsp Mustard
- 2 tbsp Garlic pepper from my KB
- 2 tbsp Seasoned salt from my KB
- 2 tbsp Clarified butter
- 1 packet Soup vegetables
- 500 ml Beef broth
- 2 tbsp Tomato paste
- 2 Garlic cloves
- 1 size Tomato
- 50 g Bacon cubes
- 250 ml Pinot Noir
- Rosemary fresh
- 4 Bay leaves
- 4 Cloves
- 1 tsp Juniper berries
- 1 tsp Coriander
- 4 Allspice grains
- 4 Cardamom pod
- 2 tsp Potato flour
- Telly cherry pepper
- Peel, clean and dice the soup vegetables. Peel and roughly cut the onions and garlic.
- Rub the cheeks with mustard and season with seasoning salt and garlic pepper. Heat a roasting pan and heat clarified butter in it. Sear the cheeks on both sides and remove them. Then fry the bacon and roast the vegetables in it and then fry tomato paste. Deglaze with red wine and reduce briefly.
Preheat the oven to 180 degrees circulating air!
- Then add the stock, spices and herbs. Add the beef cheeks so that they are barely covered. Place the roaster in the oven for 3 hours.
- Meanwhile, make spaetzle. See recipe: Spelled spaetzle
- This time I made the spaetzle with my mom’s spaetzle board!
- Remove the ox cheeks from the vegetables and wrap in aluminum foil. Put the vegetables through a sieve and collect the sauce in the roaster. Add another shot of red wine and pepper. Thicken with potato flour and cut open cheeks, return to the sauce!
- Serve cheeks with spaetzle. There was also a green salad!
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