Sig's braised ox cheek

Name: How to cook Sig's braised ox cheek - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sigrun

Sig's braised ox cheek

I thought this makes a good dish for sharing and keeping warm . It has quite a few ingredients but can be prepared a day or two ahead if kept cool. It's an easy dish. Ox cheek has a stronger beef flavour, as it is a muscle that is used constantly by the animal. Braised it becomes very palatable. If there is a lot of untrimmed fat around the cheek, remove this . Melt it down in frying pan , then brown floured meat and soften vegetables in that. #footballfood

Ingredient

Food ration :

4 servings

Cooking time :

slowcooker

600 gram

ox cheek

75 gr

seasoned flour (salt, pepper, pimento or paprika)

large carrots

large leek

large onions

large cloves garlic

1/2

tube tomato puree or to taste

2-3

vegetable or beef stock cubes

1/2 pint

water

2 tablespoons

brandy or cognac

4 tablespoons

white port or sherry

1 teaspoons

sugar

sprinkling Zatar (optional, gives more exotic flavour)

sprinkling As El Hanout (optional,gives more exotic flavour)

sprinkling Pimentón

2-3 tablespoons

butter

1-2 tablespoons

sunflower oil

Cooking instructions

* Step 1

Cut the ox cheek into bite size cubes, chop the onions roughly. Add seasoned flour into a bag with the cubed meat, shake about until the meat is covered slightly with the flour.

* Step 2

Heat a frying pan with the butter and oil. In the meant heat your crockpot or slowcooker on low heat. Add the meat into the frying pan in batches. Brown all over, remove from pan. You may have to add a little more butter or oil. Transfer the browned meat into the heated crockpot.

* Step 3

Add the onions into the same pan you cooked the meat in without cleaning the oil out of pan. Chop the onions,leeks, carrots and garlic into large chunks.First add the onions into pan soften them but don't burn them, then add the garlic, carrots and leeks. Cook on gentle heat until they start to soften a little.

* Step 4

Transfere the mixture into crockpot. Add the port and brandy as well as the tomato puree. Stir well. Turn up the heat on crockpot. After about 30 minutes add the stock cubes, water, then taste. Add the sugar to balance the flavours and Zatar and As El Hanout and the Pimentón if using. Now just let it do its beautiful thing. Season to taste in between. Serve in crockpot with mash potato, pasta,polenta, rice or on its own with bread.