Ox Cheek and Vegetable Soup

Name: Ox Cheek and Vegetable Soup
Cuisine: British
Ingredients: 3 medium onions, cut into quarters; 3 medium carrots, peeled and cut thickly; 3 stalks, cut thickly; 1/2 of a Swede, peeled and thickly cut; 2 Ox cheeks, cut into Bitesize chunks; to taste Salt; to taste Ground black pepper; 2 beef stock cubes; 2 l water, plus more as required; Handful fresh thyme sprigs; 150 g approximately of pearl barley

Rae @LoveRae

Ox Cheek and Vegetable Soup

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Ingredients

3medium onions, cut into quarters
3medium carrots, peeled and cut thickly
3stalks, cut thickly
1/2of a Swede, peeled and thickly cut
2Ox cheeks, cut into Bitesize chunks
to tasteSalt
to tasteGround black pepper
2beef stock cubes
2 lwater, plus more as required
Handfulfresh thyme sprigs
150 gapproximately of pearl barley

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Steps

1

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.
2

Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil.
3

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.

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Cooksnaps

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Rae @LoveRae

on May 08, 2019 18:22

I enjoy making and trying new food from all over the world. I recently changed my eating habits and began eating healthier and as such a lot of the recipes I add will be healthy recipes to lose weight.Cookpad is my online recipe diary. I'm happy to share the recipes I cook for my family and myself with the online community.

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Ox Cheek and Vegetable Soup

Ox Cheek and Vegetable Soup

Ingredients

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