Braised Ox Cheeks with Crushed Potatoes from French Countryside Cooking by Daniel Galmiche

Name: Braised Ox Cheeks with Crushed Potatoes from French Countryside Cooking by Daniel Galmiche
Ingredients: 6 tbsp sherry vinegar; 300 ml/10½ fl oz/scant 1¼ cups red wine; 8 large new potatoes, such as Charlotte, Jersey Royals, Vitelotte or Ratte, scrubbed; 2 carrots, peeled and cut into 1.5cm/⅝in chunks; sea salt and freshly ground black pepper; 2 shallots, cut into 2cm/¾in rings; 1.25 kg/2 lb 12 oz large ox cheeks, sinew and fat trimmed; 1 tbsp chopped chives; 200 ml/7 fl oz/scant 1 cup Beef Stock; 300 ml/10½ fl oz/scant 1¼ cups Chicken Stock; ¼ star anise; 2 garlic cloves; 4 tbsp olive oil; 2 cloves

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Up until a few years ago, ox cheeks were a forgotten cut of meat, but they’re becoming very popular again and no wonder – they are so delicious. They can be a little tricky to prepare as you need...

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Ingredients

6 tbsp sherry vinegar
300 ml/10½ fl oz/scant 1¼ cups red wine
8 large new potatoes, such as Charlotte, Jersey Royals, Vitelotte or Ratte, scrubbed
2 carrots, peeled and cut into 1.5cm/⅝in chunks
sea salt and freshly ground black pepper
2 shallots, cut into 2cm/¾in rings
1.25 kg/2 lb 12 oz large ox cheeks, sinew and fat trimmed
1 tbsp chopped chives
200 ml/7 fl oz/scant 1 cup Beef Stock
300 ml/10½ fl oz/scant 1¼ cups Chicken Stock
¼ star anise
2 garlic cloves
4 tbsp olive oil
2 cloves