Braised Ox Cheek

Sear the ox cheek on all sides in hot sunflower oil or other vegetable oil. Remove the meat from the frying pan and season with pepper & salt.

Sauté the washed, peeled and chopped vegetables also at a low temperature. As soon as the vegetables have taken on color, pour in the paradeis pulp, add the browned ox cheeks repeatedly, sauté and extinguish with red wine, Madeira and sherry. Reduce and fill up with beef stock.

Put the cheek of ox in an ovenproof dish, add the spices and herbs and fill up with the resulting stock. Cook in the oven heated to 90 degrees (convection oven) for four to six hours. Before removing the cheek of ox from the mold, make a cooking test. Mix the stock lightly so that the sauce is nice and creamy. Pass through a sieve, perhaps cook a little more and season.

This dish goes exceptionally well with braised pearl onions, roasted fresh dates and celery puree – garnished with a tiny bit of fresh marjoram and fine chive tips.

Our tip: It is best to use fresh herbs for an especially good aroma!

Related Recipes:

Braised Venison LeafDice leek, onions, carrots and celery. Crush juniper berries, put half aside. Mix kitchen herbs, vegetables... Stuffed Carp From the OvenWash the gutted, cleaned carp cold and drain. Trim the fins. Inside moistened with juice of a lemon, stand 15... Venison Steak with Porcini MushroomsSkin the venison and cut into 6 even slices, lightly plate, season with pepper, drizzle with olive oil and... Herbal Paste(*1) Oil as you like, be sure to use good quality from first pressing! E.g. rapeseed oil, sunflower oil or... Medallions of Veal with Mushroom Risotto and Rosemary JusHave fun preparing this mushroom dish! 1st risotto: Sauté the mushrooms briefly in 2 tbsp olive oil. Heat the... Chicken Leg in Storm Sauce with Braised ParsnipsFor the chicken drumstick in storm sauce with braised parsnips, first flour the chicken drumsticks, sear them... Vegetable Pan with CheeseRinse the peppers, remove the seeds and cut into strips. Remove the skin from the carrots and cut into thin... Poulard Breast in Red Wine Shallot SauceRemove the outer leaves from the cabbage head and cut into quarters lengthwise. Sauté diced onions with... Scallops, with Lemon Extract and Zucchini RagoutHave you tried this zucchini recipe? Rinse the scallops and pat well with kitchen paper. Pepper, season with... Turkey Roulade Stuffed with Arugula and Feta Cheese Served with Moroccan CouscousFor the turkey roulade, work the WECH turkey cutlet with the meat tenderizer until they have a thickness of...