Ox cheeks braised in Sarabande & orange
Preparation
Why this wine?
Good to know
Tips & insights
- Trim the ox cheeks of sinew and silver skin before braising and sear them vigorously.
- After deglazing with gin and vermouth, add the Sarabande and reduce it first, before stock and spices follow.
- Use juniper, allspice and orange zest sparingly; they should support the depth, not dominate it.
- Braise over very gentle heat for several hours, until the meat yields tenderly and almost falls apart.
- Finish by mounting the sauce with cold butter, which gives it gloss and body.
Frequently Asked Questions
Which wine pairs with braised ox cheeks?
The Sarabande. Its dense structure, spicy depth and ripe tannins carry the long braising effortlessly and become part of the sauce as a reduction, marking it with length and tension. The Gigue sets a brighter, fresher counterpoint that opens up the dish.
How do the ox cheeks become especially tender?
Braise them slowly and long over low heat, until the connective tissue turns to gelatine and the meat gives way. They should sit just in liquid and only barely simmer. Patience matters more than temperature; too much heat makes the meat dry and stringy.
What does the orange zest do in the dish?
The finely grated orange zest brings a bright, fruity note to the robust braise and balances its depth. Add it only towards the end so the essential oils stay fresh. This keeps the seasoning lively and prevents it from settling heavily over the sauce.
What side dish goes with it?
A celeriac purée or creamy mashed potatoes take up the dense sauce well, and fresh pappardelle also suit it. Keep the side dish plain and calm, so the tender meat and the spicy Sarabande sauce stay at the centre and do not compete with strong flavours.
