Braised Ox Cheeks With Port And Balsamic Vinegar

1. 1

   Preheat the oven to 160u00b0C.

2. 2

   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.

3. 3

   Remove the cheeks and set aside; without cleaning the pan, add the vegetables and cook for 6 minutes.

4. 4

   Add the port to the pan to deglaze it (scrape up any bits which are stuck to the sides because these will have great flavour).

5. 5

   Once the liquid has almost all evaporated, add the stock, vinegar and rosemary and return the cheeks to the pan.

6. 6

   Bring to the boil then cover and transfer to the oven.

7. 7

   Cook for 2 1/2 hours.

8. 8

   If the liquid appears runny, place the pan back on the hop, remove the lid and reduce the sauce until it is smooth.

9. 9

   Serve with plenty of mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.