https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Braised_Ox_Cheeks 2026-04-05T19:33:46Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Braised_Ox_Cheeks&diff=837&oldid=prev 2019-10-22T09:55:20Z

<p></p> <p><b>New page</b></p><div>[[The Green_Book|&amp;lArr; The Green Book]]<br /> <br /> [[File:img37901.768x512.jpg|400px|left]]<br /> I am a cheek man. Pork cheeks, cow, skate, doesn’t matter to me, its cheeks are the nuggets I most adore. They appeal to my lazy side, being easily portionable and neat, and they appeal to my Yorkshire side, being cheap. A skate’s cheeks are known as knobs, by the way, so if you encounter them on a restaurant menu or in your fishmonger, don’t be alarmed. You won’t be noshing anything priapic.<br /> <br /> But I digress. This week it was ox cheeks. In the panoply of meat cuts they are among the finest – outrageously flavoursome, spectacularly gelatinous (and thus most gleefully slow-cooked), and extraordinarily handsome.<br /> <br /> This recipe, which takes about 15 minutes of your time, will be the talk of the town, or at least your home, for many years to come.<br /> <br /> Do this a day or two ahead if you like – the flavour will only improve – and serve with mashed potato or, as I did, celeriac and horseradish purée and a few greens.<br /> <br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> ;for the marinade<br /> :2 ox cheeks, 1.5kg approximately<br /> :325ml of red wine<br /> :1 bay leaf<br /> :peppercorns, a few<br /> :1 garlic clove, squished<br /> :1 red chilli, dried<br /> <br /> ;for the braise<br /> :50g of butter<br /> :1 large onion, peeled and chopped<br /> :1 stick of celery, finely chopped<br /> :2 carrots, peeled and diced<br /> :2 garlic cloves, peeled and sliced<br /> :300ml of beef stock, or chicken stock<br /> :1 tbsp of tomato purée<br /> :salt<br /> :pepper<br /> ;oil<br /> <br /> ==Method==<br /> #Put the ox cheeks in a bowl with the other marinade ingredients and add a good pinch of salt. Leave for as long as you can – ideally in the fridge for a few days, but an hour is better than nothing<br /> #When ready to cook, preheat the oven to 160°C/gas mark 3<br /> #Remove the cheeks from the marinade and pat dry thoroughly. Heat a drop of oil (if using olive don’t use your best) in a frying pan over a strong flame and brown the cheeks thoroughly, seasoning with salt and pepper as you go. Transfer to a large saucepan<br /> #Lower the heat, add the butter and melt, then add the vegetables and a good pinch of salt and pepper. Soften for a few minutes then add to the saucepan with the ox cheeks<br /> #Tip the marinade into the frying pan along with the stock and bring to a simmer, scraping any sticky bits off the bottom of the pan. Tip this into the saucepan, cover, and transfer to the oven. Cook for 3-4 hours until tender<br /> #Remove the cheeks from the braising liquor and rest in a bowl. Put the saucepan over a generous heat, add the tomato purée and simmer to reduce by about a half<br /> #Meanwhile shred the cheeks with a couple of forks. Return to the pan and stir through the reduced broth. Keep warm until ready to serve, or cool and refrigerate until whenever needed<br /> <br /> &lt;small&gt;&#039;&#039;James Ramsden&#039;&#039; [https://www.greatbritishchefs.com/recipes/braised-ox-cheeks-recipe https://www.greatbritishchefs.com/recipes/braised-ox-cheeks-recipe]&lt;/small&gt;</div>

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