Ox cheeks braised in Sarabande & orange

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.

Beef & Game Category

45 MIN Prep time

360 MIN Cook time

4 people Servings

Ingredients

Ox cheeks, 1.4 kg
Shallots, 200 g
Carrots, 300 g
Celery, 2 stalks
Parsnip, 200 g (out of season, substitute parsley root or an additional carrot)
Tomato paste, 30 g
Gin, 40 ml
Noilly Prat (or dry French vermouth), 60 ml
Sarabande, 750 ml
Beef stock, approx. 700 ml
Organic orange, finely grated zest (1 piece)
Juniper berries, 4 pieces
Allspice berries, 2 pieces
Thyme, 3 sprigs
Bay leaves, 2 leaves
clarified butter (or neutral oil as a substitute)
Cold butter, approx. 60 g
Salt
Aromatic pepper
Organic honey, optional (1–2 tsp)

Sommelier's tip: For this dish, Sarabande is actively used in the cooking process. After deglazing with gin and dry vermouth, the wine forms the base of the sauce and accompanies the six-hour, gentle braising phase. Please do not use cooking wine. The sauce reduces and concentrates significantly – the quality of the wine remains crucial. Ideally, cook with the same Sarabande that you will later drink with the dish.

≈ 780 kcal per serving

Preparation

Fry the meat

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.

Roasted vegetables

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 seasoning

Deglaze with gin and Noilly Prat anddrastically reduce, until the alcohol has completely evaporated and a spicy, concentrated base is created.

Add wine

Pour in the Sarabande and reduce again significantly until depth and structure have developed.

braising

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.

Finals & Bindings

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.

Why this wine?

Sarabande's dense structure, spicy depth, and ripe tannins effortlessly support the long braising process. The wine becomes part of the sauce, shaping its length and complexity.

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.

The wine to pair