How to make it

  • 1. start by dusting the ox cheeks with flour and browning in a hot pan with a little oil.
  • 2. slice the onions, celery ,garlic and carrots and lightly brown in a cassarole dish.
  • 3. add the sealed ox cheeks to the browned veg along with the thyme, rosemay,bay leaf, wine and stock.
  • 4. bring to the boil on the hob. once lightly boiling transfer to the oven at 170degrees with a lid on for 2.5 hours.
  • 5.after 2.5 hours remove the lid and cook for an extra hour turning the cheeks over in the sauce every 15 mins.
  • 6. once finished remove the cheeks from the sauce(which should be lovely and thick). and set to one side.
  • 7. pass the sauce through a sieve to remove all the bits and serve over the top of the braised cheeks(which should melt in your mouth!!!)
  • 8. i like to serve mine with mashed potatoes and spring carrots...enjoy

Reviews & Comments 1

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    " It was excellent "
    mystic_river1 ate it and said...
    I love ox-tail soup so this should be just super. 5 forks and keep them coming.
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