Slow Cooked Braised Ox Cheeks In Wine Recipe

Cooking Directions

• STEP 1.Start by marinating the ox cheeks in red wine, along with some garlic, thyme, and bay leaves. Let them marinate in the refrigerator for at least 4 hours or overnight.
• STEP 2.Heat some oil in a large, oven-safe pot or Dutch oven over medium-high heat. Remove the ox cheeks from the marinade, reserving the marinade for later.
• STEP 3.Sear the ox cheeks on all sides until they are browned and caramelized. This will help develop a rich flavor in the dish.
• STEP 4.Pour in the reserved marinade and bring it to a simmer. Add in some beef stock and season with salt and pepper.
• STEP 5.Cover the pot with a lid and transfer it to a preheated oven. Cook at a low temperature (around 150°C/300°F) for about 3-4 hours, or until the ox cheeks are tender and easily pull apart with a fork.
• STEP 6.Once the ox cheeks are cooked, remove them from the pot and strain the cooking liquid to remove any solids. Return the liquid to the pot and simmer until it has reduced and thickened slightly.
• STEP 7.Serve the ox cheeks with the reduced cooking liquid, along with your choice of sides such as creamy mashed potatoes or crusty bread.
• STEP 8.Enjoy this indulgent and flavorful dish!

Cooking Tips

• For the best results, marinate the ox cheeks overnight to allow the flavors to fully develop.
• If you don't have an oven-safe pot, you can transfer the seared ox cheeks and cooking liquid to a slow cooker and cook on low for 6-8 hours.
• If the cooking liquid is too thin, you can thicken it with a cornstarch slurry. Mix equal parts cornstarch and cold water, then whisk it into the simmering liquid until it thickens.

Storage and Serving

• Leftover braised ox cheeks can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the ox cheeks in a pot over low heat, adding a splash of beef stock or water to prevent them from drying out.
• Serve the reheated ox cheeks with the reduced cooking liquid and your choice of sides.
• Garnish with fresh herbs, such as parsley or thyme, for an extra touch of freshness.