Braised Ox Cheeks marinated in Toro Fuego rub
A seriously rich and hearty meal for a cold winters night. Marinate the cheeks and pop them in the oven for a few hours. Stress free cooking at it's finest.
For the ox cheeks:
2 ox cheeks
2 tbsp flour
2 tbsp Toro Fuego (1 tbsp per cheek)
4 tbsp oil
2 tbsp tomato purée
2 bay leaves
Bottle of Red Wine
Recipe - Scroll to the bottom for video guide
Mix 1 tbsp flour and 1 tbsp Toro Fuego and a pinch of salt per ox cheek
Take the ox cheeks and roll them in the flour and rub mixture.
Finely dice 2 onions and 3 garlic cloves.
Preheat the oven to 160.
In a large oven proof pot heat 4 tbsp of oil. Seal the ox cheeks in the oil.
Remove from the pot, add another tbsp of olive oil, and gently cook the onions for a few minutes. Add the chopped garlic.
Cook for another 2 minutes before adding in 2 tbsp tomato purée.
Mix with the garlic and onion before deglazing the pot with a bottle of red wine.
Bring to a gentle boil before putting a lid on. Cook for 4 hours @ 160 making sure you turn the cheeks 2 hours into cooking.