Best Braised Ox Cheeks Mustard Butter Recipes

Braised Ox Cheeks image

Provided by Food Network

Time 11h30m

Yield 4 to 6 servings

Number Of Ingredients 17

6 ox cheeks, fat and gristle trimmed
3 cups good stout, such as London Porter
3 cups red wine, such as Cabernet Sauvignon or Malbec
4 ounces fresh rosemary stalks
4 ounces fresh thyme stalks
8 cloves garlic, skin on and crushed
4 stalks celery, roughly chopped
2 bay leaves
2 large carrots, roughly chopped
2 large leeks, washed and roughly chopped
2 large white onions, roughly chopped
Vegetable oil, for frying
4 ounces tomato paste
6 cups dark meat stock
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Serving suggestions: smoked cauliflower mash and crispy bone marrow or mashed potatoes and green vegetables

Steps:

Place the ox cheeks in a large stainless steel container and cover with the stout, wine, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions. Cover and marinate in the refrigerator overnight.
Preheat the oven to 330 degrees F. Drain the meat in a colander, reserving the marinade and vegetables.
Heat some vegetable oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes. Add the tomato paste and stir over a low heat for 1 minute. Slowly add the marinade, stirring constantly to incorporate. Bring to a boil and simmer until the liquid reduces by half. Add the stock and the meat, sprinkle with salt and pepper and bring back to a boil. Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2 hours 30 minutes to 3 hours.
Once the meat is cooked the sauce should be sufficiently thick. If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes. Place the meat back into the finished sauce to serve.
Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables.

Braised Beef Cheeks image

Yield Makes 4 main-course servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

Steps:

Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.