2 hrs 45 mins
2 hrs 30 mins
Snowbunny Andorra's Note:
I bought some ox cheeks on my last trip to the UK. I first tried these a couple of years ago and loved how tasty and succulent they were, so when I saw them on sale, I didn't hesitate. The cheeks I had were massive, so although I've marked this recipe as being for two people, it will depend on the size of your cheeks; I could have fed four with mine.
My Private Note
Units: US | Metric
- 1Preheat the oven to 160°C.
- 2Place 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.
- 3Remove the cheeks and set aside; without cleaning the pan, add the vegetables and cook for 6 minutes.
- 4Add the port to the pan to deglaze it (scrape up any bits which are stuck to the sides because these will have great flavour).
- 5Once the liquid has almost all evaporated, add the stock, vinegar and rosemary and return the cheeks to the pan.
- 6Bring to the boil then cover and transfer to the oven.
- 7Cook for 2 1/2 hours.
- 8If the liquid appears runny, place the pan back on the hop, remove the lid and reduce the sauce until it is smooth.
- 9Serve with plenty of mashed potatoes.
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Nutritional Facts for Braised Ox Cheeks With Port and Balsamic Vinegar
Serving Size: 1 (613 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 354.4
- Calories from Fat 131
- Total Fat 14.5 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 1223.5 mg
- Total Carbohydrate 36.3 g
- Dietary Fiber 4.3 g
- Sugars 20.3 g
- Protein 5.9 g
The following items or measurements are not included: