Description

Description
Hugely popular with our trade customers, ox cheeks are the ultimate low-and-slow cut. They require a long, gentle cook, but your patience will be rewarded with exceptional flavour and a meltingly tender texture once the connective tissue has broken down.

Sold in 1kg packs, usually containing 3–5 cheeks.

Cooking Guide

• Remove from the fridge 20 minutes before cooking.

• Brown cheeks well in a heavy pan.

• Add stock, wine or beer along with vegetables and herbs.

• Cover and cook gently for 3–4 hours at 160°C (140°C fan), or in a slow cooker on low, until tender.

Recipe Idea: Braised Ox Cheeks in Red Wine

Ingredients (serves 4–6)

• 1kg ox cheeks

• 2 tbsp plain flour, seasoned

• 2 tbsp beef dripping or oil

• 2 onions, chopped

• 2 carrots, diced

• 2 Celery sticks, diced

• 3 garlic cloves, crushed

• 500ml red wine

• 500ml beef stock

• 2 bay leaves, sprig of thyme, sprig of rosemary

• Salt & pepper

Method

1. Dust ox cheeks in seasoned flour.

2. Brown in hot oil or dripping until well coloured, then remove.

3. Add onions, carrots, Celery and garlic; cook for 5 minutes.

4. Pour in the wine, reduce by half, then add beef stock and herbs.

5. Return the cheeks to the pan, cover and cook gently for 3–4 hours until tender.

6. Skim any excess fat, season to taste, and serve.

Serving suggestion: Serve with creamy mash or polenta to soak up the sauce.