Ox Cheek in Römertopf
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pieces beef (ox cheek) á 50g
- 3 shallot (s)
- 2 cup / s soup greens, roughly chopped
- 3 tomato (s), dried
- 1 glass port wine
- 200 ml wine, red, a little stronger
- 200 ml veal stock
- 2 bay leaf
- 2 clove (s)
- Rosemary, amount to taste
- Thyme, amount to taste
- 1 teaspoon balsamic vinegar, old Maleti
- 1 tablespoon butter, for searing vegetables
- Olive oil, for frying meat
- salt and pepper
- 10 grains pepper
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Heat olive oil in a pan, fry the cheeks all around until light brown, season with salt and pepper.
- Put the butter in the saucepan and roast the vegetables with the shallots. Add 1 tablespoon of sugar, stir and add the sun-dried tomatoes. Deglaze the vegetables with port wine, reduce them to the boil.
- Then add the red wine and let it boil down again. Add veal stock.
- Pour the boiling vegetable wine stock into the soaked Römertopf with the spices, place the cheeks on top and simmer for 3 hours at approx.
- The ox cheeks are done when you can pierce them with a kebab skewer.
- Take the meat out of the Roman pot and cut into slices, pass the sauce through a sieve and season with the balsamic vinegar.
- Let the cheeks soak again briefly in the sauce
- This goes well with mashed potatoes, spaetzle or other pasta
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