Braised ox ‘Tongue in Cheek’ with Ginger Carrots

banner
Preparation info
  • Serves

    6–8

    as a main course
    • Difficulty

      Complex

Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About

Ingredients

Braised ox Cheeks

  • 4 ox cheeks
  • 1 large onion, peeled and chopped
  • 2 carrots, peeled and chopped</

Method

Trim the ox cheeks of fat and sinew, then put into a large bowl with the vegetables and herbs. Pour over the port and wine. Cover and leave to marinate in the fridge overnight.

The next day, strain off the wine and reserve. Pat the ox cheeks dry with kitchen paper, then season with salt and pepper. Heat 1–2