Braised Ox Cheeks With Port And Balsamic Vinegar

• 2 ox cheeks
• 2 tablespoons olive oil
• 3 carrots, cut into thick chips
• 1 leek, cut into thick strips
• 1 onion, sliced
• 100 ml port wine
• 600 ml beef stock
• 100 ml balsamic vinegar
• 3 sprigs fresh rosemary

1. Preheat the oven to 160u0b0C.
2. 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.
3. Remove the cheeks and set aside; without cleaning the pan, add the vegetables and cook for 6 minutes.
4. 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).
5. Once the liquid has almost all evaporated, add the stock, vinegar and rosemary and return the cheeks to the pan.
6. Bring to the boil then cover and transfer to the oven.
7. Cook for 2 1/2 hours.
8. If the liquid appears runny, place the pan back on the hop, remove the lid and reduce the sauce until it is smooth.
9. Serve with plenty of mashed potatoes.

cheeks, olive oil, carrots, onion, port wine, beef, balsamic vinegar, rosemary

Taken from www.food.com/recipe/braised-ox-cheeks-with-port-and-balsamic-vinegar-441460 (may not work)