Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ox cheek and vegetable soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Ox Cheek and Vegetable Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Ox Cheek and Vegetable Soup is something that I have loved my whole life. They’re nice and they look fantastic.
Beef cheek and fillet, Dorset snails and parsnip. Increase the heat and add the meat back to the pan along with the tomato purée. Mix together so that the ox cheeks and vegetables are coated in the purée and cook.
To get started with this particular recipe, we must first prepare a few components. You can have ox cheek and vegetable soup using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Ox Cheek and Vegetable Soup:
- Take 3 medium onions, cut into quarters
- Make ready 3 medium carrots, peeled and cut thickly
- Make ready 3 stalks, cut thickly
- Prepare 1/2 of a Swede, peeled and thickly cut
- Prepare 2 Ox cheeks, cut into Bitesize chunks
- Make ready to taste Salt
- Take to taste Ground black pepper
- Take 2 beef stock cubes
- Take 2 l water, plus more as required
- Prepare Handful fresh thyme sprigs
- Make ready 150 g approximately of pearl barley
Ox cheeks are perfect for cooking low and slow to bring out their meaty flavour. Here they are slow-cooked in Spanish wine for a deeply rich casserole. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside.
Instructions to make Ox Cheek and Vegetable Soup:
- 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.
- Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil.
- 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.
In the same pan, add a little more oil and add the onions. Rich, meaty cut for fabulous casseroles. Braise low and slow for intensely rich flavour and an unmistakable, falling-apart texture. Add the Liquid: After searing the vegetables, place the meat back in the pan. Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves.
So that’s going to wrap it up for this special food ox cheek and vegetable soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
