Braised Ox Cheeks With Port And Balsamic Vinegar Recipes

PORK BRAISED IN PORT AND BALSAMIC VINEGAR

Steps:

• Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
• Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
• Put the pork in and sear it for 1-1/2 to 2 minutes per side.
• Remove the meat and set aside while preparing the sauce: keep warm.
• After removing the meat from the pan, pour off all but 1 tbsp of the fat.
• Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
• Saute for about 5 min.
• Deglaze the pan with the stock, wine, and vinegar, stirring well.
• Bring to a boil and re-add the pork; reduce the heat to a simmer.
• Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
• (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
• Degrease the pan and reduce until its contents are just syrupy.
• Serve as sauce.

BRAISED OX CHEEKS WITH PORT AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 160°C.
• Place an oven-proof pan over a medium heat and add the olive oil. When hot, add the cheeks and cook until nicely coloured on all sides.
• Remove the cheeks and set aside; without cleaning the pan, add the vegetables and cook for 6 minutes.
• Add the port to the pan to deglaze it (scrape up any bits which are stuck to the sides because these will have great flavour).
• Once the liquid has almost all evaporated, add the stock, vinegar and rosemary and return the cheeks to the pan.
• Bring to the boil then cover and transfer to the oven.
• Cook for 2 1/2 hours.
• If the liquid appears runny, place the pan back on the hop, remove the lid and reduce the sauce until it is smooth.
• Serve with plenty of mashed potatoes.

BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR

Steps:

• Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
• Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.