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British · Main
Braised Ox Cheeks with Gremolata
Ox cheeks browned and braised for hours with shallots, carrots and thyme in beef stock, until they yield to a spoon, then freshened with a parsley, garlic and lemon gremolata.
- YieldServes 4
- Hands-on55 min
- Total5 h 16 min
- Difficulty
Ingredients
- 1 kgox cheeks, trimmed of silverskin
- 2 tbspolive oil
- 1 tbspunsalted butter
- 8shallots, peeled
- 3carrots, thickly sliced on the diagonal
- 480 mlbeef stock, about 2 cups
- 1bay leaf
- 3 sprigsthyme
- to tastesalt
- to tasteblack pepper, freshly ground
Gremolata
- 2 tbspflat-leaf parsley, chopped
- 1 clovegarlic, finely chopped
- 1lemon, zested
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