tag:blogger.com,1999:blog-3634539655460160630.post6517846748427086316..comments2024-02-20T06:13:56.498-08:00Comments on Forking Foodie: Braised Ox Cheeks in a Rich Red Wine Sauce (includes Instant Pot Pressure Cooker method)Anonymoushttp://www.blogger.com/profile/11350144561951792271noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3634539655460160630.post-5189096974767867012018-03-12T11:39:56.201-07:002018-03-12T11:39:56.201-07:00Hi, thank you so much for this lovely recipe. I us...Hi, thank you so much for this lovely recipe. I used the braised vegetables and some stock for a scrumptious soup as well!Betty Moxonhttps://www.blogger.com/profile/07577335062035968368noreply@blogger.comtag:blogger.com,1999:blog-3634539655460160630.post-57867604551241583402017-05-09T05:51:15.924-07:002017-05-09T05:51:15.924-07:00hi - i really want to thank you for this recipe - ...hi - i really want to thank you for this recipe - its now one of my all time favorites - ive done it about five times and it always turns out yummy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3634539655460160630.post-75801390149871252472016-01-14T09:15:14.651-08:002016-01-14T09:15:14.651-08:00Hi CharlesR, and thank you!
I wouldn't advise...Hi CharlesR, and thank you!<br /><br />I wouldn't advise cooking meat in alcohol sous vide, as it doesn't give it a good flavour, so you would need to cook the beef cheeks on their own (and the sauce separately). For best results with a cut like this with lots of connective tissue a long period is advised, at least 1-2 days depending on how well-cooked you would like it.<br /><br />So, you would seal your cheeks in bags (preferably one to each bag, and as many as you want - they will shrink a bit - I would probably go for 500g for two of you to make sure there is enough - you might have a bit leftover, but it will freeze well, or keep in the fridge for a few days).<br /><br />Then, to cook, you can either go for a traditional 'braised' texture (well done) at 71ºC / 160ºF for 1 to 2 Days, or you could go for:<br />Medium: 65ºC / 149ºF for 2 to 3 Days, or<br />Medium Rare: 55ºC / 131ºF for 2 to 3 Days<br /><br />After this, you can reserve the juices to add to the sauce, pat the ox cheeks dry, rub a little oil on them, then season them and sear them in a hot pan until just browned to add flavour. I would probably warm them through in the sauce before serving.<br /><br />To make the sauce, you could half all of the ingredients for the two of you, soak the mushrooms in stage 1, and then go from stage 3 (frying off the vegetables) - if you have seared your ox cheeks in a pan, then use this pan to collect more flavour from the caramelised juices. <br /><br />Deglaze the pan with the red wine, and reduce by half, and add the beef stock cube made up with hot water (don't forget to half everything if you're making a small quantity, and cook out until you're happy with the flavour, then atrain out the solds and add a cornflour paste / slurry to thicken the sauce to your liking.<br /><br />It's probably easier and definitely quicker to cook it in the oven traditionally, though! :)Andreahttps://www.blogger.com/profile/05837940338387785914noreply@blogger.comtag:blogger.com,1999:blog-3634539655460160630.post-27567167457471024972016-01-14T07:47:49.399-08:002016-01-14T07:47:49.399-08:00Andrea:
These look so delicious! How...Andrea:<br /> These look so delicious! How would you do it if you to sous vide them for two light eaters?CharlesRhttps://www.blogger.com/profile/00571724916657171668noreply@blogger.com