Ox Cheek and Vegetable Soup
Ox Cheek and Vegetable Soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, ox cheek and vegetable soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ox Cheek and Vegetable Soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Ox Cheek and Vegetable Soup is something which I have loved my whole life.

Featuring flavourful ox cheek, and plenty of nourishing vegetables, this is a real winter treat which features only organic ingredients and no additives or enhancers. Perfect for those cold winter days, ideal for sharing with friends and family, this is sure to become a firm favourite. Cut the cheeks into slices and serve arranged on plates with the vegetables and a little soup. Cheek has a punchy flavour and, if treated with low heat and a bit of liquid, it'll break down into soft, silken strands.

To get started with this recipe, we have to prepare a few components. You can cook ox cheek and vegetable soup using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Ox Cheek and Vegetable Soup:
  1. Take 3 medium onions, cut into quarters
  2. Take 3 medium carrots, peeled and cut thickly
  3. Get 3 stalks, cut thickly
  4. Get 1/2 of a Swede, peeled and thickly cut
  5. Get 2 Ox cheeks, cut into Bitesize chunks
  6. Take to taste Salt
  7. Get to taste Ground black pepper
  8. Take 2 beef stock cubes
  9. Make ready 2 l water, plus more as required
  10. Get Handful fresh thyme sprigs
  11. Prepare 150 g approximately of pearl barley

Add vegetables to the pot and cook until browned. Season ox cheeks with salt and sear both sides in a large pot over medium-high heat with some vegetable oil. The ox cheeks are gently braised until they become soft and tender and served with creamy celery purée and gremolata. This recipe for braised ox cheeks delivers maximum flavour for minimum prep.

Instructions to make Ox Cheek and Vegetable Soup:
  1. Place the water in a large stock and and bring to the boil. Add the ox cheek one the water is boiling and stir well.
  2. Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil.
  3. Add the thyme and barley and reduce to a simmer, Season with salt and pepper. Cook for 2 hours to 2.5 hours. May need more or less time, depending how long the meat takes to soften. Add more water if the pot starts to dry out too much.

The ox cheeks are gently braised until they become soft and tender and served with creamy celery purée and gremolata. This recipe for braised ox cheeks delivers maximum flavour for minimum prep. Heat the oil in a wide flameproof casserole dish or heavy-based pan. Sear the cheeks on all sides, then set aside. Add the vegetables and garlic to.

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