Ox cheeks
Ochsenbäckle: Auf einen Blick
- Produkt: Sauber parierte Rinderbacken, 400g Pack angetaut geliefert
- Geschmack: Intensiv, herzhaft und mega saftig – besser als jedes Gulasch
- Garzeit: 3,5 Stunden bei 120 Grad – wird super zart
- Besonderheit: Viel Kollagen für cremige Soße und butterweiche Textur
- Zubereitung: Perfekt zum Schmoren mit Rotwein, Portwein und Gemüse
- Perfekt zu: Knödel, Kartoffelpüree oder Rotkraut
- Praktisch: Sauber vorbereitet, direkt verwendbar
- In stock, ready to ship
Ox cheeks – Juicier than any goulash, more tender than anything else
These are ours Ox cheeks – Perfectly trimmed premium beef that becomes so incredibly tender after 3.5 hours of braising that it melts in your mouth. If you're looking for the perfect braising beef that puts any Sunday roast to shame, then this is it for you.
What exactly are ox cheeks?
Ox cheeks Beef cheeks are a muscle that works incredibly hard and is therefore incredibly flavorful. What's special about them is that the many connective tissue fibers make the meat incredibly juicy and tender when slowly braised. Much better than regular goulash or roast beef!
When do you need ox cheeks?
You're planning a Want a really delicious Sunday roast , but something different from the standard roast beef? Then you are Ox cheeks Perfect. Or maybe you're in the mood for a crazy braised dish that makes your whole apartment smell like a restaurant?
You know the situation: It's the weekend, you have time to cook, and you want to make something really good. But goulash is boring, and so is a regular roast. You need something that... It's special, but not complicated . That's exactly what it's for. braised ox cheeks .
What are some alternatives to ox cheeks?
Sure, you could Make goulash – but that's totally boring compared to ox cheeks. Or Beef cheeks , which are often not trimmed very cleanly. Or you could take... Beef brisket for braising – but it takes even longer and the result isn't as tender.
The problem with these alternatives: Either not tender enough , or too much work with parrying , or simply The flavor isn't as intense . Ours Ox cheeks are the perfect solution – really tender, intense in flavor, already cleanly prepared.
Why are ox cheeks better than regular goulash?
The big difference: Ox cheeks have much more collagen than regular goulash meat. This means that during the long braising process, the meat not only becomes tender but incredibly juicy, and the sauce becomes wonderfully creamy. After 3.5 hours at 120 degrees Celsius, the meat is so tender that it's incredibly succulent.
Goulash often has dry pieces of meat and a thin sauce. Ox cheeks You get intense flavor, a buttery-soft texture, and a sauce that tastes like it's been simmering for hours – because that's exactly what it's been through.
How do you prepare ox cheeks?
It's easy to prepare, but it takes time. And it's totally worth it!
You will need: Our ox cheeks, red wine (preferably Pinot Noir), port wine, soup vegetables, onions, tomato paste, beef broth, cognac, balsamic vinegar, olive oil and spices.
Step by step:
The parried Ox cheeks Season with pepper and salt on all sides. Preheat oven to 120 degrees Celsius – temperature control is important!
Cut the vegetables into small cubes and finely chop the onion. In a sufficiently large Dutch oven, sear the cheeks in olive oil over high heat until browned on all sides. Briefly sauté 1 tablespoon of tomato paste. Add the root vegetables and let them brown as well. Pour in equal parts of port and red wine and allow to reduce.
Pour in enough beef broth to cover the cheeks and place the pot in the oven. Cook at an oven temperature of approximately 120 degrees Celsius. Braise for 3.5 hours . Turn the cheeks occasionally.
When the cheeks are so soft that you could eat them with a spoon, take them out, wrap them in aluminum foil and let them finish cooking in the oven.
Strain the roasting juices through a sieve into a saucepan and reduce by one-third (let it simmer). In a small saucepan, sauté 1 tablespoon of tomato paste, deglaze with the cognac, reduce, and then add the balsamic vinegar. Simmer briefly until a syrupy sauce forms. Add this to the reduced sauce from the cheeks and stir. Return the cheeks to the sauce.
Yes, it takes 3.5 hours. But you don't have to stand there. Just turn it occasionally and the oven does the rest. The result is worth every minute!
The perfect sauce for braised ox cheeks
The great thing about Braised ox cheeks : The sauce practically makes itself. After braising, you take the pan juices, reduce them slightly, make a small reduction with cognac, tomato paste, and balsamic vinegar – and you have a sauce that other restaurants would charge extra for.
The long braising process gives the sauce so much flavor and depth that you don't need to add much seasoning. The meat releases all its flavor – and in return, you get a sauce that elevates any dish.
What goes best with ox cheeks?
Classic: Serve the Ox cheeks With potato dumplings or bread dumplings and red cabbage. Add the reduced gravy – the perfect Sunday roast!
Modern: Try serving it with mashed potatoes and braised carrots. The sauce is absolutely amazing!
Who are ox cheeks suitable for?
Our Ox cheeks These are perfect for anyone who has time to cook on the weekend and wants to make something really delicious. Ideal for home cooks who enjoy braising and love the aroma of slow-cooked meat.
Also perfect for anyone who cooks on Sunday and wants to eat the results during the week. Braised ox cheeks They taste even better the next day – the flavors have had time to combine.
And of course, it's ideal for anyone who wants to impress their family or friends with something special. Ox cheeks Restaurant-level cuisine at home – and you can tell and taste it.
Get the ox cheeks now!
If you're looking for the perfect pot roast If you're looking for something that will impress everyone, then ours are for you. Ox cheeks Just right. More tender than goulash, more intense than a regular roast, and with a sauce that's simply amazing.
The 400g pack It's perfectly portioned and you get the meat Partially thawed , so you can get started right away. No thawing stress, no frustration.
Order your ox cheeks now! And experience what real braised meat can do. After 3.5 hours, you'll have a dish you won't soon forget!
Nährwerttabelle für Ochsenbäckle
| Nährwert | Pro 100g |
|---|---|
| Kalorien | 118 kcal / 494 kJ |
| Fett | 5,0 g |
| davon gesättigte Fettsäuren | 2,0 g |
| Kohlenhydrate | 0,0 g |
| davon Zucker | 0,0 g |
| Eiweiß | 19,0 g |
| Salz | 0,1 g |
*Die angegebenen Daten wurden berechnet, nicht analysiert. Es handelt sich hierbei um Durchschnittsangaben.
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