Ox Cheeks in Port Wine
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,300 ox cheeks, neatly parried
- 1 bottle red wine, good, important for the quality the sauce
- 500 ml port wine, vintage
- 300 g root system, cleaned (celeriac, leek, carrots)
- 1 medium onion (s)
- 2 tablespoon tomato paste
- 1 ½ liter veal stock
- 2 cl cognac
- 5 cl balsamic vinegar, older
- olive oil
- sea-salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Pepper and salt the parried cheeks on all sides and tie them back together with kitchen twine to form a cheek piece. Heat the oven to 120 ° C. Temperature control!
- Cut the vegetables into small cubes, finely chop the onion.
- In a sufficiently large casserole or roasting pan, fry the cheeks vigorously on all sides in olive oil over high heat until they take on color. Roast 1 tablespoon of tomato paste. Add the root vegetables and let them take color. Pour in port wine and red wine to a third each and allow to boil down. Repeat this process two more times.
- Pour in the veal stock so that the cheeks are almost covered and place the pot on the bottom of the oven. Braise at an oven temperature of 120 ° C for approx. 3.5 hours. Turn the cheeks in the gravy again and again in between.
- When the cheeks are so soft that you could eat them with a spoon, remove them, wrap them in aluminum foil and let them steep in the oven.
- Strain the meat stock through a sieve in a saucepan and reduce it by a third (let it boil down)
- Roast 1 tablespoon of tomato paste in a small saucepan, deglaze with the cognac, reduce and then add the balsamic vinegar. Let it boil down briefly so that a syrupy sauce is created. Add this to the boiled-down sauce from the cheeks, stir well. Remove the kitchen twine from the cheeks and place back in the sauce. If necessary, divide very large cheeks.
- The sauce has an incredibly creamy consistency and a delightfully intense taste. The meat is hard to beat when it comes to tenderness. Ox cheeks are not that easy to obtain, preferably from a butcher who still slaughters himself and can be ordered in advance.
- We like to eat potato gratin and carrots with it, but ribbon noodles also go well or turnip puree with Brussels sprouts.
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