Braised Ox Cheeks with Port and Balsamic Vinegar
Treat your taste buds to a culinary masterpiece with Braised Ox Cheeks with Port and Balsamic Vinegar—a dish that transforms a humble cut of meat into a luxurious, melt-in-your-mouth experience. Slow-cooked for hours, the ox cheeks become delectably tender as they bathe in a rich, aromatic sauce infused with port wine, tangy balsamic vinegar, fresh thyme, and hearty vegetables. This recipe combines the rustic charm of slow braising with the elegance of a glossy, deeply flavorful sauce perfect for spooning over creamy mashed potatoes or buttery polenta. Ideal for dinner parties or an indulgent family meal, this hearty dish is a surefire way to warm hearts (and stomachs) with its comforting blend of flavors.
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Recipe Information
Ingredients
- 4 pieces Ox cheeks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 large Onion, finely chopped
- 2 medium Carrot, finely diced
- 2 stalks Celery stalks, finely diced
- 4 cloves Garlic cloves, minced
- 350 ml Port wine
- 2 tablespoons Balsamic vinegar
- 500 ml Beef stock
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Season the ox cheeks with salt and black pepper, then lightly coat them in the all-purpose flour.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ox cheeks and brown them on all sides until golden. Remove and set aside.
Lower the heat to medium and add the unsalted butter. Once melted, stir in the chopped onion, diced carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the port wine and balsamic vinegar, scraping the bottom of the pot to deglaze and loosen any browned bits. Let the liquid bubble for 3-4 minutes to reduce slightly.
Stir in the beef stock, tomato paste, thyme sprigs, and bay leaves. Return the browned ox cheeks to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover with a lid and cook for 2.5 to 3 hours, turning the cheeks occasionally, until they are fork-tender.
Once the ox cheeks are tender, remove them from the pot and keep warm. Discard the thyme sprigs and bay leaves.
If the sauce is too thin, increase the heat and simmer uncovered for 5-10 minutes until it thickens to your liking.
Serve the ox cheeks with the rich sauce spooned over the top, garnished with chopped parsley if desired. Pair with creamy mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 4708 mg | 205% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 80.3 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3139 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
