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We hope you got insight from reading it, now let’s go back to ox cheek and vegetable soup recipe. To cook ox cheek and vegetable soup you only need 11 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Ox Cheek and Vegetable Soup:
- Get 3 medium onions, cut into quarters
- Take 3 medium carrots, peeled and cut thickly
- Get 3 stalks, cut thickly
- Take 1/2 of a Swede, peeled and thickly cut
- Take 2 Ox cheeks, cut into Bitesize chunks
- Prepare to taste Salt
- Provide to taste Ground black pepper
- Use 2 beef stock cubes
- Provide 2 l water, plus more as required
- You need Handful fresh thyme sprigs
- Prepare 150 g approximately of pearl barley
Instructions 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.
Heat the oil in a wide flameproof casserole dish or heavy-based pan. Sear the cheeks on all sides, then set aside. Add the vegetables and garlic to. Remove ox cheeks from pot and set aside. Dice onions, chop garlic, and cube carrots and celery root.
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