Comments on: Braised Ox Cheeks with Mashed Potato

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Tue, 18 May 2010 23:31:12 +0000

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By: Kerri

Kerri — Sat, 21 Mar 2009 21:21:52 +0000

Ouch, Doug, that is expensive

We used to have the same problem with simmering, even on the smallest burner but use a heat diffuser now. It’s brilliant at reducing the heat so you can simmer for a long time.

By: Doug Weller

Doug Weller — Sat, 21 Mar 2009 19:04:03 +0000

Made them today, absolutely delicious. I wish I’d seen them at Waitrose as I got them from Donald Russell, £23 for 2 packs each of 2 cheeks. And the cost of the Port and wine make this an expensive dish anyway. I only used about 200 ml of (expensive) port as that’s all I had left. Oh, and I didn’t use carrot. Because I had a hard time with the hob getting it to simmer and not boil, myh timing would be diffferent – took about 4 1/2 hours in all.

By: Becky

Becky — Fri, 20 Mar 2009 13:36:19 +0000

These look fantastic & your description of making my mouth water definitely something I will be keeping and eye out for but might have to wait til the winter since spring is here

By: Jonathan

Jonathan — Mon, 16 Mar 2009 20:22:22 +0000

Hurray for the ox cheeks. They look awesome. Well done Waitrose. I can't wait to cook these. Yum. Jonathan’s last blog post..Tiroler Hut

By: Kerri

Kerri — Mon, 16 Mar 2009 13:22:16 +0000

Thanks Lizzie

I didn’t mention the price because I couldn’t remember if they were £3.50 or £5. Good value either way though I think as there was more than enough for two.

By: Lizzie

Lizzie — Mon, 16 Mar 2009 13:13:16 +0000

Hurrah! A success. It looks gorgeous. I always find that reducing takes much longer than most recipes say. Were they well priced? Lizzie’s last blog post..Pickled Cucumber