Stewed ox cheek
Time
Total preparation time: 3 hours
Braised ox cheek with root vegetable musk and endive salad.
Such an ox cheek is a tender tasty meat, but it takes time in the oven.
It's best to order it from the butcher. An ox cheek weighs about 600 g, it shrinks slightly during stewing, so it's a generous serving for 2 people. But three are getting full.
ingredients
- 1 ox cheek
- Root vegetables: cut out cubes, 1 carrot, 100 g celeriac, 100 g leek and a thick onion
- 1/2 L mild red wine
- Oil for searing
- Pepper, salt, bay leaves and 2 allspice granules, as well as 2 juniper berries
- 3 spoons of natural yoghurt
preparation
- The Ochsenbäckchen is seared and set aside from all sides.
- In the same pan fry the root vegetables and put out with red wine.
- In a suitable casserole fill the vegetables, lightly salt and pepper, then put the sauteed meat on it. On top a little more wine. Close the pot with aluminum foil or a lid.
- At 180 degrees, the meat is now in the oven for 1 hour, then you go down to 150 degrees and garden again at least two hours.
- Time really needs it to be nice and soft. Then cut the meat into slices, the vegetables are mashed with the yoghurt.
- Good with boiled potatoes and endive salad.
- For the salad, I cut an endive salad and mix it with shallots, orange fillets of 2 oranges and a lemon oil sauce.
