Best Braised Ox Cheeks Recipes

Braised Ox Cheeks image

Provided by Food Network

Time 11h30m

Yield 4 to 6 servings

Number Of Ingredients 17

6 ox cheeks, fat and gristle trimmed
3 cups good stout, such as London Porter
3 cups red wine, such as Cabernet Sauvignon or Malbec
4 ounces fresh rosemary stalks
4 ounces fresh thyme stalks
8 cloves garlic, skin on and crushed
4 stalks celery, roughly chopped
2 bay leaves
2 large carrots, roughly chopped
2 large leeks, washed and roughly chopped
2 large white onions, roughly chopped
Vegetable oil, for frying
4 ounces tomato paste
6 cups dark meat stock
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Serving suggestions: smoked cauliflower mash and crispy bone marrow or mashed potatoes and green vegetables

Steps:

Place the ox cheeks in a large stainless steel container and cover with the stout, wine, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions. Cover and marinate in the refrigerator overnight.
Preheat the oven to 330 degrees F. Drain the meat in a colander, reserving the marinade and vegetables.
Heat some vegetable oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes. Add the tomato paste and stir over a low heat for 1 minute. Slowly add the marinade, stirring constantly to incorporate. Bring to a boil and simmer until the liquid reduces by half. Add the stock and the meat, sprinkle with salt and pepper and bring back to a boil. Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2 hours 30 minutes to 3 hours.
Once the meat is cooked the sauce should be sufficiently thick. If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes. Place the meat back into the finished sauce to serve.
Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables.

Braised Ox Cheeks With Port and Balsamic Vinegar image

Provided by Snowbunny Andorra

Categories Meat

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 9

Steps:

Preheat the oven to 160°C.
Place an oven-proof pan over a medium heat and add the olive oil. When hot, add the cheeks and cook until nicely coloured on all sides.
Remove the cheeks and set aside; without cleaning the pan, add the vegetables and cook for 6 minutes.
Add the port to the pan to deglaze it (scrape up any bits which are stuck to the sides because these will have great flavour).
Once the liquid has almost all evaporated, add the stock, vinegar and rosemary and return the cheeks to the pan.
Bring to the boil then cover and transfer to the oven.
Cook for 2 1/2 hours.
If the liquid appears runny, place the pan back on the hop, remove the lid and reduce the sauce until it is smooth.
Serve with plenty of mashed potatoes.