Braised Ox Cheeks With Port And Balsamic Vinegar - cooking recipe

Ingredients

2 ox cheeks
2 tablespoons 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

Preparation

Preheat the oven to 160\u00b0C.
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.