Ox Cheeks With Port and Bal­samic

The Field - - Opening Shots -

4 ox cheeks, cleaned

Sea­son­ing

Olive oil

300ml port

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.

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