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Braised Ox Cheeks With Port and Balsamic Vinegar Recipe

Braised Ox Cheeks With Port and Balsamic Vinegar Recipe

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Braised Ox Cheeks With Port and Balsamic Vinegar

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Ingredients:

Serving

2 ox cheeks
2 tbsp 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

Directions:

Preheat the oven to 160°C.
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.
Remove the cheeks and set aside; without cleaning the pan, add the vegetables and cook for 6 minutes.
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).
Once the liquid has almost all evaporated, add the stock, vinegar and rosemary and return the cheeks to the pan.
Bring to the boil then cover and transfer to the oven.
Cook for 2 1/2 hours.
If the liquid appears runny, place the pan back on the hop, remove the lid and reduce the sauce until it is smooth.
Serve with plenty of mashed potatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	378.24 Kcal (1584 kJ)
Calories from fat	126.28 Kcal
		% Daily Value*
Total Fat	14.03g	22%
Sodium	693.84mg	29%
Potassium	1126.22mg	24%
Total Carbs	39.67g	13%
Sugars	23.71g	95%
Dietary Fiber	4.81g	19%
Protein	8.46g	17%
Vitamin C	14.8mg	25%
Vitamin A	0.9mg	31%
Iron	1.5mg	8%
Calcium	114.7mg	11%

Amount Per 100 g
Calories	61.61 Kcal (258 kJ)
Calories from fat	20.57 Kcal
		% Daily Value*
Total Fat	2.29g	22%
Sodium	113.02mg	29%
Potassium	183.46mg	24%
Total Carbs	6.46g	13%
Sugars	3.86g	95%
Dietary Fiber	0.78g	19%
Protein	1.38g	17%
Vitamin C	2.4mg	25%
Vitamin A	0.1mg	31%
Iron	0.2mg	8%
Calcium	18.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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