Braised Ox Cheeks With Port and Balsamic Vinegar
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.
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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.
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