Ox Cheeks With Port and Balsamic
4 ox cheeks, cleaned
300ml balsamic vinegar
3 red onions, peeled and sliced 2 tbsp flour
Preheat oven to 180°C/350°F/GAS Mark 4. Season the ox cheeks with salt and pepper and rub with a little of the olive oil. Heat a frying pan with no oil and seal the ox cheeks all over then set aside.
Next, heat the port and balsamic vinegar together in a small pan and then pour into an ovenproof casserole dish, adding the onions and ox cheeks. Place in the oven for 3½ hours. When done, remove the ox cheeks from the casserole and thicken the cooking juices with the flour then return the meat to the dish and reheat before serving.