Savouring the Richness of Braised Ox Cheeks: A Culinary Delight
When it comes to comfort food that warms the soul, few dishes can rival the deep, rich flavours of Braised Ox Cheeks. This traditional delicacy, often overlooked in modern cuisine, is a testament to the beauty of slow-cooked, tender meat infused with aromatic herbs and robust stout. In this recipe, we’re diving deep into braising, transforming the humble ox cheek into a gourmet masterpiece. Whether a seasoned chef or a home cook looking to explore new culinary horizons, this dish promises a flavourful journey worth every bite. Read on to discover the magic behind Braised Ox Cheeks, a dish that’s not just food, but a celebration of texture and taste.
Braised Ox Cheeks with Stout and Root Vegetables
Ingredients:
- 2 large ox cheeks, trimmed
- 500ml stout (dark beer)
- 2 large carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 large turnip or swede, peeled and diced
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 500ml beef stock
- 3 tbsp beef dripping
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Method:
- Brown the Ox Cheeks:
- Season the ox cheeks with salt and pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the ox cheeks and brown them on both sides, about 3-4 minutes per side. Remove and set aside.
- Sauté Vegetables and Garlic:
- In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and sauté for another 1-2 minutes until fragrant.
- Add the diced carrots, parsnips, and turnip/swede. Cook for another 5 minutes, stirring occasionally.
- Deglaze with Stout:
- Pour the stout into the pot, scraping the bottom to release any browned bits. Bring to a simmer and let it cook for about 5 minutes to reduce slightly.
- Braise the Ox Cheeks:
- Return the browned ox cheeks to the pot. Add the beef stock, rosemary, and thyme sprigs.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2.5 to 3 hours, or until the ox cheeks are tender and can be easily pulled apart with a fork.
- Serve:
- Once the ox cheeks are tender, remove the rosemary and thyme sprigs.
- Adjust the seasoning with salt and pepper if needed.
- Serve the braised ox cheeks with the stout-infused root vegetables, drizzling some of the rich sauce over the top.
- Garnish with chopped fresh parsley.
Tips:
- This dish pairs wonderfully with mashed potatoes to soak up the delicious sauce. Dumplings or some good sourdough bread are also good accompaniments.
- If you prefer a thicker sauce, you can mix 2 tbsp of cornflour with a little cold water and stir it into the pot during the last 30 minutes of cooking.
- The flavours of this dish improve with time, so consider making it a day ahead and reheating before serving.
Enjoy your Braised Ox Cheeks with Stout and Root Vegetables – a comforting and robust dish perfect for colder months!
