Braised Ox Cheeks With Port and Balsamic Vinegar

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement