Ox cheeks are an under used meat, yet when treated right this unsung hero will deliver on flavour and might produce one of the tastiest meals you have ever had Now that is a challenge. You want know unless you try.
INGREDIENTS
1 Kg ox Cheeks
50 ml red wine
1 head of garlic
1 carrot roughly chopped
2 celery sticks roughly chopped
1 onion roughly chopped
3 springs of Rosemary
3 Juniper berries
2 bay leaves
zest of 2 oranges
1 400 gr tin of chopped tomatoes
75 gr seasoned flour
extra Virgin olive oil
15 cherry tomatoes
15 green olives
1 bunch of flat leaf parsley chopped
METHOD
Trim the Ox cheeks of excess fat an sinew. Put the meat in a non metallic container. Add half the red wine, garlic, carrot, celery, onion, Rosemary, Juniper berries, and the bay leaves. Ensure the meat is well covered , then place in the fridge for 24 hours;
Next day take the container out of the fridge, remove the meat and set aside. Take the marinading liquid and vegetables and add to a heavy based pan over a high heat bring to the boil, add the orange zest, the stock and the tinned tomatoes, bring back to the boil, then simmer covered for 1 hour. Allow to cool. Strain and set aside.
preheat the oven to 160C
Liberally dust the meat with seasoned flour. Heat a tablespoon of Olive oil over a high heat, and brown the meat well an all sides. Set the meat aside briefly while you add the remaining red wine and deglaze the pan.
Replace the meat in the pan and pour the liquid over it. Cover and place in the oven for 4 hours. meanwhile lay the cherry tomatoes on a baking tray sprinkle with olive oil and salt, and roast for the final 30 minutes.
Slice the cheeks and serve on individual plates, top with the blistered tomatoes olives and parsley.
Serve with a generous portion of wet Polenta
Original Recipe from POLPO
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