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Ox cheek and onions with sauce

Preparation : 20 min Resting : -
Cooking : 4 hr Equipment :
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Serves 4 PEOPLE :
2 trimmed ox cheeks (1 kg) cut into 4 cm cubes 4 onions quartered
3 garlic cloves degermed and thinly sliced
3 tsp powdered veal stock
35 cl dry white wine
50 ml olive oil
Salt, pepper
Corn flour
1Put onions in stainless steel bowl. Run EXPERT, 30 seconds/speed 13 (without heating).
2Add oil, meat, onions, garlic and white wine. Remove cap and run STIR-FRY. At the same time, mix veal stock with 300 ml of water to thicken.
3Add thickened veal stock, thyme, salt and pepper. Then run SIMMERING, for 4 hours.
@Marcel Mattiussi
Chef’s tip

Depending on the consistency, add a little corn flour mixed with cold water. Run SIMMERING, for 5 minutes.
Depending on the thickness of the meat, it may be necessary to adjust the cooking time.


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