Braised ox cheek
Ristorante Parma Rotta

Type of recipe: Main courses



Quantities for 6 people:

  • 3 ox cheek
  • 3 carrots
  • 2 sticks celery
  • 2 medium onions
  • 2 bay leaves
  • 200g chopped tomatoes
  • 100g olive oil
  • 400ml red wine (Lambrusco)
  • salt and water

Preparation method:

Wash and slice the vegetables and sauté in olive oil with the bay leaves.
Add the seasoned ox cheeks and leave to braise with the vegetables. Pour over the red wine, allow the alcohol in the wine to evaporate and then add the chopped tomatoes.
Cover with water, put the lid on the pan and cook for about 3 hours.
When cooked, remove the cheek from the cooking sauce. Put the sauce through a vegetable mill (if it is too liquid, reduce for a few minutes). Add salt to taste. Serve with fresh or toasted polenta.