Braised ox cheeks
Outrageously flavoursome, spectacularly gelatinous, ox cheeks are one of the most underrated ingredients out there. James Ramsden shows us how to make the most out of this thrifty cut, creating a dish that guests will be talking about long after the meal ends.
Ingredients
For the marinade
- 2 ox cheeks , 1.5kg approximately
- 325ml of red wine
- 1 bay leaf
- peppercorns , a few
- 1 garlic clove , squished
- 1 red chilli , dried
For the braise
- 50g of butter
- 1 large onion , peeled and chopped
- 1 stick of celery , finely chopped
- 2 carrots , peeled and diced
- 2 garlic cloves , peeled and sliced
- 300ml of beef stock, or chicken stock
- 1 tbsp of tomato purée
- salt
- pepper
- oil
Method
1
Put the ox cheeks in a bowl with the other marinade ingredients and add a good pinch of salt. Leave for as long as you can – ideally in the fridge for a few days, but an hour is better than nothing
2
When ready to cook, preheat the oven to 160°C/gas mark 3
3
Remove the cheeks from the marinade and pat dry thoroughly. Heat a drop of oil (if using olive don’t use your best) in a frying pan over a strong flame and brown the cheeks thoroughly, seasoning with salt and pepper as you go. Transfer to a large saucepan
4
Lower the heat, add the butter and melt, then add the vegetables and a good pinch of salt and pepper. Soften for a few minutes then add to the saucepan with the ox cheeks
5
Tip the marinade into the frying pan along with the stock and bring to a simmer, scraping any sticky bits off the bottom of the pan. Tip this into the saucepan, cover, and transfer to the oven. Cook for 3-4 hours until tender
6
Remove the cheeks from the braising liquor and rest in a bowl. Put the saucepan over a generous heat, add the tomato purée and simmer to reduce by about a half
7
Meanwhile shred the cheeks with a couple of forks. Return to the pan and stir through the reduced broth. Keep warm until ready to serve, or cool and refrigerate until whenever needed
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Braised ox cheeks
