Easiest Way to Make Appetizing Ox Cheek and Vegetable Soup

Ox Cheek and Vegetable Soup. Add the ox cheek one the water is boiling and stir well. Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil. Add the thyme and barley and reduce to a simmer, Season with salt and pepper.

This allows the fat to solidify and can be skimmed off to reduce the amount in the soup. Try different vegetables in the soup, including a can of diced tomatoes, diced potatoes, rutabagas, parsnips, lima beans or shredded cabbage. Lightly salt and pepper the oxtails. You can cook Ox Cheek and Vegetable Soup using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Ox Cheek and Vegetable Soup

1. It's 3 of medium onions, cut into quarters.
2. Prepare 3 of medium carrots, peeled and cut thickly.
3. It's 3 of stalks, cut thickly.
4. You need 1/2 of of a Swede, peeled and thickly cut.
5. It's 2 of Ox cheeks, cut into Bitesize chunks.
6. It's to taste of Salt.
7. You need to taste of Ground black pepper.
8. It's 2 of beef stock cubes.
9. Prepare 2 l of water, plus more as required.
10. You need Handful of fresh thyme sprigs.
11. Prepare 150 g of approximately of pearl barley.

Over medium heat, brown oxtails on all sides in vegetable oil in large pot. Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. How to cook beef cheeks recipe.

Ox Cheek and Vegetable Soup step by step

1. Place the water in a large stock and and bring to the boil. Add the ox cheek one the water is boiling and stir well..
2. Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil..
3. Add the thyme and barley and reduce to a simmer, Season with salt and pepper. Cook for 2 hours to 2.5 hours. May need more or less time, depending how long the meat takes to soften. Add more water if the pot starts to dry out too much..

In this video I demonstrate how to make slow cooked beef cheeks that once cooked are mouth in the mouth. Beef cheeks are a fantastic when given a chance to break down the collagen, and the end result in no way resembles a cheek. If you didn't tell anyone, they'd probably assume they were eating chuck or another similar cut. When the ox cheeks have been simmering for almost three hours, it is time to start preparing the mash. It would be possible to make purely celeriac mash but I believe that preparing fifty percent celeriac and fifty percent potato mash provides a far greater texture to the finished product and a more subtle flavour which is less likely to detract from the main meal component which is the ox.