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94 Ox-cheek with Orange

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Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

By Michel Guérard

Published 1978

  • About

Joue de bœuf à l’orange ‘The best of cuts for a beef ragoût’

Ingredients

Main ingredients

  • 1 whole ox-cheek weighing 800 g (1 lb 12¼ oz

Method

One day in advance

Marinating the Meat

  1. Cut the ox-cheek into cubes 2½ cm (1 inch) square, each weighing about 30 g (1 oz). Put to marinate in a large bowl with all the ingredients for the marinade – diced vegetables, white wine, orange and lemon juice and bouquet garni. Mix the ingredients and moisten the meat

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