Best Advice to Homemade Tasty Ox Cheek and Vegetable Soup
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To prepare an unforgettable Ox Cheek and Vegetable Soup, here are the materials required:
- Take 3 of medium onions, cut into quarters.
- Take 3 of medium carrots, peeled and cut thickly.
- Get 3 of stalks, cut thickly.
- Provide 1/2 of of a Swede, peeled and thickly cut.
- Get 2 of Ox cheeks, cut into Bitesize chunks.
- Provide to taste of Salt.
- Provide to taste of Ground black pepper.
- Use 2 of beef stock cubes.
- Take 2 l of water, plus more as required.
- Provide Handful of fresh thyme sprigs.
- Use 150 g of approximately of pearl barley.
After preparing the materials, next you are good to cook your 5-star Ox Cheek and Vegetable Soup by following the instructions below:
- Place the water in a large stock and and bring to the boil. Add the ox cheek one the water is boiling and stir well..
- Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil..
- Add the thyme and barley and reduce to a simmer, Season with salt and pepper. Cook for 2 hours to 2.5 hours. May need more or less time, depending how long the meat takes to soften. Add more water if the pot starts to dry out too much..
Ox cheeks, in case you're wondering are also known as beef cheeks. Ox cheeks though, sound far more appetising and gastronomic than. Slow braised ox cheek with smoked pancetta, mushrooms and baby onions. Tom Kirby is the head chef for The County Hotel in Chelmsford. This chunky vegetable soup is thick with potatoes, edamame, okra, kale, and corn.
Recipe : Ox Cheek and Vegetable Soup
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