Ox Cheeks in Vegetable Broth
Ox cheeks in vegetable broth is a recipe with fresh ingredients from the broths category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg ox cheeks
- 2 carrots
- 200 g white cabbage
- 1 stalk leek
- 4 juniper berries
- 1 bay leaf
- 1 tsp peppercorns
- Salt
- pepper (ground)
Instructions
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1.
Bring a large pot of water to a boil. Rinse the ox cheeks and pat them dry. Place them in the boiling water so that the meat is covered. Reduce heat and simmer for about 3 hours just below the boil, skimming off any foam as needed.
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2.
Peel the carrots and cut into fine strips. Wash, trim, and slice the cabbage into fine strips. Wash, trim, and chop the leek similarly. Place the juniper berries, bay leaf, and peppercorns in a spice bag and add it with the vegetables to the meat after about 2 hours.
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3.
Finally remove the spice bag and season the broth with salt and pepper.
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4.
Slice the cheeks, arrange them on plates with root vegetables and a splash of broth.