Sig's braised ox cheek

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, Sig's braised ox cheek. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Sig's braised ox cheek is one of the most popular of recent trending meals on earth. It's appreciated by millions daily. It is simple, it's fast, it tastes yummy. Sig's braised ox cheek is something which I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Sig's braised ox cheek, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sig's braised ox cheek delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sig's braised ox cheek is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sig's braised ox cheek estimated approx slowcooker.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Sig's braised ox cheek using 17 ingredients and 4 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Prepare to make Sig's braised ox cheek:

1. 600 gram ox cheek
2. 75 gr seasoned flour (salt, pepper, pimento or paprika)
3. 2 large carrots
4. 1 large leek
5. 2 large onions
6. 2 large cloves garlic
7. 1/2 tube tomato puree or to taste
8. 2-3 vegetable or beef stock cubes
9. 1/2 pint water
10. 2 tablespoons brandy or cognac
11. 4 tablespoons white port or sherry
12. 1 teaspoons sugar
13. 1 sprinkling Zatar (optional, gives more exotic flavour)
14. 1 sprinkling As El Hanout (optional,gives more exotic flavour)
15. 1 sprinkling Pimentón
16. 2-3 tablespoons butter
17. 1-2 tablespoons sunflower oil

Instructions to make to make Sig's braised ox cheek

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.
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.
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.
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.

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So that is going to wrap it up with this exceptional food Recipe of Speedy Sig's braised ox cheek. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!