John Myers
Ox Cheeks with Caper Sauce
The perfect ox cheeks with caper sauce recipe with a picture and simple step-by-step instructions.
For the caper sauce:
- 1,5 liter Boiling water
- 1 kl. Quartered onion
- 1 Bay leaf
- 7 Juniper berries
- 1 teaspoon Black peppercorns
- 30 g Branded butter
- 30 g Flour
- 300 ml Broth from the cheeks
- 1 kl. glass Capers with the juice
- 1 teaspoon Mustard hot
- 1 tablespoon Lemon juice
- 1 pinch Sugar
- Rinse the meat under cold water and put it in the boiling water. Add the quartered onion, bay leaf, juniper berries, peppercorns and salt and cook the meat with the lid on over a mild heat. With ox cheeks this takes about 150 to 180 minutes, actually 2 1/2 to 3 hours, but then results in incomparably tender meat!
- Sweat the flour in the melted butter for about 2 minutes, then gradually add the broth, stirring constantly, finally stir in the capers, mustard, lemon juice and sugar. Reduce the heat and let the sauce simmer very gently for about 7 minutes.
- During this time, cut the meat into slices. Season the sauce again to taste – it should be piquant and spicy – then place the meat slices in the sauce and let it steep a little longer.
- I served my hearty ox cheeks with mashed potatoes and a pickled cucumber.
- Note 5: I like to cook the cheeks in larger quantities (just like the ox tongue) and freeze portions of them. So I always have a supply that can be prepared much faster and also allows variations in the choice of sauces.
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