Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, ox cheek and vegetable soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Cut up the vegetables, add them to the other ingredients and set. Ox Cheek and Vegetable Soup Andrea. Ox Cheek and Vegetable Soup Hey everyone, hope you are having an amazing day today.
Ox Cheek and Vegetable Soup is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Ox Cheek and Vegetable Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have ox cheek and vegetable soup using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Ox Cheek and Vegetable Soup:
- Get 3 medium onions, cut into quarters
- Get 3 medium carrots, peeled and cut thickly
- Prepare 3 stalks, cut thickly
- Prepare 1/2 of a Swede, peeled and thickly cut
- Take 2 Ox cheeks, cut into Bitesize chunks
- Take to taste Salt
- Get to taste Ground black pepper
- Make ready 2 beef stock cubes
- Make ready 2 l water, plus more as required
- Make ready Handful fresh thyme sprigs
- Make ready 150 g approximately of pearl barley
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.
Steps to make Ox Cheek and Vegetable Soup:
- 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.
Peel the carrot and cut into fine strips. Rinse the cabbage and cut into fine strips. Thoroughly wash the cheek in tepid water, and then parboil, or scald it over the fire with a handful of salt in the water; and having again washed the cheek, place it in a stewpan with carrots, turnips, celery, four onions —one stuck with twelve cloves—a blade of mace, twenty peppercorns, and a garnished bunch of parsley, bay-leaf, and thyme; fill up with stock or water; boil and skim well. Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion.
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