Braised Ox Cheeks With Port And Balsamic Vinegar

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.

Steps

Preheat the oven to 160c.

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.

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.

Ingredients

ox cheeks, olive oil, carrots, leek, onion, port wine, beef stock, balsamic vinegar, fresh rosemary