How to Cook Perfect Ox Cheek and Vegetable Soup

Delicious, fresh and tasty.

Ox Cheek and Vegetable Soup. Ox Cheek and Vegetable Soup Andrea. 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.

Ox Cheek and Vegetable Soup Here is how you achieve that. 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. You can have Ox Cheek and Vegetable Soup using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Ox Cheek and Vegetable Soup

  1. Prepare 3 of medium onions, cut into quarters.
  2. Prepare 3 of medium carrots, peeled and cut thickly.
  3. Prepare 3 of stalks, cut thickly.
  4. It's 1/2 of of a Swede, peeled and thickly cut.
  5. It's 2 of Ox cheeks, cut into Bitesize chunks.
  6. Prepare to taste of Salt.
  7. Prepare to taste of Ground black pepper.
  8. It's 2 of beef stock cubes.
  9. You need 2 l of water, plus more as required.
  10. It's Handful of fresh thyme sprigs.
  11. Prepare 150 g of approximately of pearl barley.

Add the thyme and barley and reduce to a simmer, Season with salt and pepper. Ox Cheek and Vegetable Soup step by step. 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.

Ox Cheek and Vegetable Soup instructions

  1. 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..
  2. Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil..
  3. 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..

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. Cut up the vegetables, add them to the other ingredients and set. Peel the roasted garlic and place in a food processor. In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender.