search saves

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.

Ready In:
2hrs 45mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Snowbunny Andorra
Contributor
@Snowbunny Andorra
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Rachel C
    Loved this - had never cooked with ox cheeks before, and as I love port/balsamic in meat dishes, this seemed ideal. And it was. Sticky, tender, rich, absolutely delicious. Am getting some more ox cheeks later today, and will be doing this recipe again, can't be beaten.
    Reply
  2. Snowbunny Andorra
    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.
Advertisement