Ox cheeks – slowly braised with sarabande, orange & herbs
A classic braised dish with a refined twist: Ox cheeks, gently braised for over six hours in sarabande, with organic orange zest, herbs, and a spicy base of gin and dry vermouth. Deep, structured, and with a long, aromatic finish.
Carefully trim the ox cheeks. In a heavy-bottomed pot, sear them in batches in clarified butter until a distinct crust has formed. Remove and set aside.
Roughly chop the shallots, carrots, celery, and parsnip and sauté them slowly in the same pot until soft and lightly browned. Add the tomato paste and sauté briefly.
Deglaze with gin and Noilly Prat anddrastically reduce, until the alcohol has completely evaporated and a spicy, concentrated base is created.
Pour in the Sarabande and reduce again significantly until depth and structure have developed.
Return the oxtail cheeks to the pot. Pour in enough beef stock to just cover the meat.
Add organic orange zest, juniper, allspice, thyme and bay leaf.
Covered atvery low temperatureapprox.6 hoursbraise – the sauce should only simmer gently, not boil.
Remove herbs and spices. Cook the sauce over very low heat withbind with cold butter, without boiling them again.
Season with salt and a very small amount of pepper.
If necessary, with1–2 tsp organic honeyto gently round off the tannins.
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