Buttery-tender Irish ox cheeks in port wine sauce with parsnip and sweet potato smoked purée
Are you expecting guests this weekend and you're standing there like a deer in headlights, unsure what to cook? Then head over to Kreutzers.eu and order their Irish ox cheeks! Slowly cooked at low temperatures, this aromatic cut becomes incredibly tender!
Our Irish ox cheeks always sell out quickly! So it's worth grabbing them while they're still available! This recipe provides instructions for slow cooker ox cheeks that will ensure happy faces and sparkling clean plates!
Ingredients for 2 people:
For the ox cheeks:
- 1 *Irish ox cheeks
- a little butter
- 200ml red port wine
- 250ml veal stock
- 2 onions
- fresh rosemary
- Szechuan pepper
- smoked salt
For the purée:
- 250g parsnips
- 2 large sweet potatoes
- A little butter
- Liquid Smoke
Preparation:
- 1. The evening before: Peel and halve the onions, and pick the leaves off two sprigs of rosemary. Sear the oxtail cheeks in a little butter until browned, then place them in the slow cooker. Add the port wine, stock, onions, rosemary, and pepper, and cook on the lowest setting for 12-15 hours.
- 2. Peel and cook the parsnips and sweet potatoes until tender.
- 3. Remove the oxtail cheeks and sauce from the slow cooker and warm them in a pan over medium heat. Reduce the sauce. Season with smoked salt.
- 4. Puree parsnips and sweet potatoes with butter. Season with 3 drops of liquid smoke and salt.
Serve. Enjoy!
