John Myers
Ox Cheeks with Red Wine Sauce
The perfect ox cheeks with red wine sauce recipe with a picture and simple step-by-step instructions.
- 2 Ox cheeks
- 4 medium sized Onions
- 1 bunch Soup greens
- 1 tbsp Tomato paste
- 1 tsp Allspice grains
- 1 tsp Peppercorns
- 2 Cloves
- 2 Bay leaves
- 1 Clove of garlic
- 1 tsp Chopped ginger
- 300 ml Red wine
- 1 Glass Gravy
- 1 tbsp Clarified butter
- 1 tbsp Food starch
- Preheat the oven to 120 °. Peel and dice the onions. Peel the carrot and celery, dice it into small pieces. Wash, clean and chop the leek. Crush allspice and peppercorns in a mortar. Peel and halve the garlic clove. Peel and finely chop the ginger.
- Fry the ox cheeks in an oven-safe pot in the clarified butter all around. Take out of the pot and briefly keep warm on a plate in the oven.
- Sear the onions, carrots and celery in the frying fat. Add tomato paste and roast for approx. 2 minutes. Deglaze with the red wine and simmer a little. Then add the leek, allspice, peppercorns, cloves, bay leaves, garlic and ginger and pour on the stock. Bring everything to the boil briefly, put the ox cheeks in and put the pot with the lid in the oven. Let simmer there for about 2 hours.
- When the cooking time is up, take the tender meat out of the pan and keep it warm in the switched off oven. Strain the sauce and let it simmer in a saucepan. If necessary, set with a little cornstarch. Season to taste with salt and pepper.
- Cut the meat into slices and serve in the sauce. As a side dish, bread dumplings, but also spaetzle and a mixed salad or various vegetables (which we did without because we wanted to enjoy the great meat).
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