Braised Ox Cheeks With Port And Balsamic Vinegar

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 2
• 2 ox cheeks
• 2 tablespoons olive oil
• 3 carrots, cut into thick chips
• 1 leek, cut into thick strips
• 1 onion, sliced
• 100 ml port wine
• 600 ml beef stock
• 100 ml balsamic vinegar
• 3 sprigs fresh rosemary

Recipe

• 1 preheat the oven to 160°c.
• 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 remove the cheeks and set aside; without cleaning the pan, add the vegetables and cook for 6 minutes.
• 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 once the liquid has almost all evaporated, add the stock, vinegar and rosemary and return the cheeks to the pan.
• 6 bring to the boil then cover and transfer to the oven.
• 7 cook for 2 1/2 hours.
• 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 serve with plenty of mashed potatoes.