Braised Ox Cheeks Recipes

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BRAISED OX CHEEKS



Braised Ox Cheeks image

Provided by Food Network

Categories     main-dish

Time 11h30m

Yield 4 to 6 servings

Number Of Ingredients 17

6 ox cheeks, fat and gristle trimmed
3 cups good stout, such as London Porter
3 cups red wine, such as Cabernet Sauvignon or Malbec
4 ounces fresh rosemary stalks
4 ounces fresh thyme stalks
8 cloves garlic, skin on and crushed
4 stalks celery, roughly chopped
2 bay leaves
2 large carrots, roughly chopped
2 large leeks, washed and roughly chopped
2 large white onions, roughly chopped
Vegetable oil, for frying
4 ounces tomato paste
6 cups dark meat stock
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Serving suggestions: smoked cauliflower mash and crispy bone marrow or mashed potatoes and green vegetables

Steps:

  • Place the ox cheeks in a large stainless steel container and cover with the stout, wine, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions. Cover and marinate in the refrigerator overnight.
  • Preheat the oven to 330 degrees F. Drain the meat in a colander, reserving the marinade and vegetables.
  • Heat some vegetable oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes. Add the tomato paste and stir over a low heat for 1 minute. Slowly add the marinade, stirring constantly to incorporate. Bring to a boil and simmer until the liquid reduces by half. Add the stock and the meat, sprinkle with salt and pepper and bring back to a boil. Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2 hours 30 minutes to 3 hours.
  • Once the meat is cooked the sauce should be sufficiently thick. If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes. Place the meat back into the finished sauce to serve.
  • Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables.

BRAISED OX CHEEKS & MUSTARD BUTTER



Braised ox cheeks & mustard butter image

This recipe for braised ox cheeks delivers maximum flavour for minimum prep. Marinating the meat for 24 hours makes the meat extra tender and flavourful

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 4h45m

Number Of Ingredients 14

4 ox cheeks (about 250g each), trimmed of excess fat and sinew
500ml bottle dark ale
2 tbsp vegetable oil
2 carrots , roughly chopped
1 large onion , roughly chopped
2 celery sticks , roughly chopped
1 garlic bulb , broken into cloves, peeled
a few thyme sprigs and rosemary sprigs
1l chicken stock
80g butter , softened at room temperature
1 tsp English mustard
2 shallots , very finely diced
cooked pearl barley
steamed greens

Steps:

  • Two-and-a-half days before you plan to eat, put the cheeks in a bowl and pour over the ale. Cover and marinate in the fridge for 24 hrs.
  • Up to two days ahead, make the mustard butter by beating the ingredients, together with 3/4 tsp salt, using a wooden spoon in a bowl. Tip onto a sheet of baking parchment or cling film, wrap and roll up to form a sausage shape, then chill in the fridge until needed.
  • Heat oven to 140C/120C fan/gas 1. Remove the cheeks from the beer, pat dry on kitchen paper and season, reserving the beer. Heat the oil in a wide flameproof casserole dish or heavy-based pan. Sear the cheeks on all sides, then set aside. Add the vegetables and garlic to the hot dish and cook for 10 mins until browned.
  • Return the cheeks to the dish with the ale, stock and herbs. Gently bring to the boil, skimming off any impurities as you go. Cover with a tight-fitting lid (or foil) and braise in the oven for 4 hrs until the meat is very tender.
  • Once cooked, leave the beef to rest in the cooking liquid until cool - this will give you a much fuller flavour. Then cover and chill in the fridge overnight.
  • The following day, remove the cheeks from the fridge. Put the casserole dish over a medium heat to warm though before lifting the cheeks into a bowl and passing the liquor through a fine sieve into a saucepan. Bubble on the hob for 15-20 mins until reduced to a rich sauce. Season and return the cheeks to the sauce to warm through. Remove the cheeks again, slice and divide between plates, spooning over some of the sauce. Put a slice of the mustard butter on top of each cheek to melt and serve with pearl barley and steamed greens.

Nutrition Facts : Calories 546 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 2.2 milligram of sodium

BRAISED BEEF CHEEKS



Braised Beef Cheeks image

When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.

Categories     Beef     Tomato     Appetizer     Braise     Red Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
  • Preheat oven to 325°F.
  • Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
  • Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

BRAISED BEEF CHEEKS



Braised Beef Cheeks image

This has been a hit with everyone that has tried it.

Provided by Robert Smith

Categories     100+ Everyday Cooking Recipes

Time 5h50m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1 carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
⅓ cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2 bay leaves

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
  • Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
  • Bake in the preheated oven until beef is very tender, 5 to 6 hours.
  • Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 6.3 g, Cholesterol 160 mg, Fat 53.3 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 20.5 g, Sodium 365.9 mg, Sugar 2.5 g

BRAISED OX CHEEK WELLINGTONS WITH PEPPERCORN GRAVY



Braised ox cheek wellingtons with peppercorn gravy image

Crisp puff pastry covers tender meat in these individual wellingtons - the ultimate main course for a romantic Valentine's Day meal for two

Provided by Cassie Best

Categories     Dinner, Main course

Time 4h15m

Number Of Ingredients 17

1 tbsp rapeseed, vegetable or sunflower oil
1 ox cheek (about 350g), trimmed of any sinew
1 tbsp plain flour, plus a little for dusting
1 tsp English mustard powder
1 small red onion, roughly chopped
3 thyme sprigs
1 beef stock cube
2 tbsp dried porcini mushrooms
knob of butter
1 garlic clove, crushed
100g chestnut mushrooms, finely chopped
500g pack puff pastry
4 slices prosciutto
1 egg, beaten
100ml double cream
1 tsp black peppercorns, crushed using a pestle and mortar
cooked green vegetables, to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Heat the oil in an ovenproof pan (one with a tight-fitting lid) or flameproof casserole dish over a high heat. Cut the ox cheek into four large chunks, then season well and toss in the flour and mustard powder. Place the pieces of meat in the hot oil - they should sizzle - and brown the meat all over. Add the onion to the pan and continue cooking until softened and starting to caramelise. Add the thyme, stock cube, porcini and some seasoning. Pour 450ml water into the pan, stirring to scrape any meaty bits off the bottom. Cover with a lid and place in the oven to cook for 3 hrs, turning the meat over in the liquid once while cooking, and topping up with a splash of water if the pan looks dry.
  • While the meat cooks, melt the butter in a pan. Add the garlic, stir for 1 min but don't brown, then add the mushrooms and cook for 10-12 mins until the pan is dry and the mushrooms are turning golden. Season and set aside.
  • When their cooking time is up, scoop the ox cheeks out of the liquid and use 2 forks to shred the meat - discard any bits of fat or sinew. Strain the cooking liquid. Add 3-4 tbsp of the liquid back to the meat, along with the cooked mushrooms. Cool, then chill the meat mixture and the cooking liquid for 3 hrs, or up to 48 hrs.
  • Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut out 2 x 12cm circles and 2 x 15cm circles - use two plates to cut around if you can. Arrange the prosciutto in pairs on top of the smaller circles of pastry, in a cross shape. Split the meat mixture in half and mount each portion on top of the prosciutto. Fold the prosciutto over the meat to encase it, then flip the little parcel of meat over, so the smooth side is facing up on top of the pastry. Brush the edge of each pastry circle with a little beaten egg, then place the larger circles of pastry on top. Use your hands to create a domed centre, then crimp the edges with a fork (or your fingers) to seal in the meat. Score the pastry in a criss-cross pattern, then brush all over with beaten egg.
  • Use any pastry scraps to cut out a heart for each pie, stick this on top and brush with egg too. Poke a steam hole on either side of each heart. Place each wellington on a square of baking parchment and chill for at least 30 mins, or up to 24 hrs.
  • Heat oven to 200C/180C fan/gas 6 and put a baking tray in the oven to heat up. Slide the wellingtons on their parchment onto the hot tray and bake for 30 mins. Meanwhile, reheat the cooking liquid, add the cream and peppercorns, and keep warm until ready to eat. Serve each wellington with green veg and the peppercorn gravy for pouring over.

Nutrition Facts : Calories 1446 calories, Fat 94 grams fat, SaturatedFat 45 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 58 grams protein, Sodium 4.9 milligram of sodium

BRAISED OX CHEEKS WITH PORT AND BALSAMIC VINEGAR



Braised Ox Cheeks With Port and Balsamic Vinegar image

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.

Provided by Snowbunny Andorra

Categories     Meat

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 9

2 ox cheeks
2 tablespoons olive oil
3 carrots, cut into thick chips
1 leek, cut into thick strips
1 onion, sliced
100 ml port wine
600 ml beef stock
100 ml balsamic vinegar
3 sprigs fresh rosemary

Steps:

  • 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.

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