A firm favourite for braising, Ox Cheek is well known for its rich flavours to chefs, and irresistible unctuous texture. Slow cooking this cut gives melting tenderness while it’s a great introduction to just how good our alternative cuts of our heritage breed beef is, promising real character and depth of flavour by virtue of the rich pastures our herds graze upon.
Ox Cheeks have become increasingly popular in recent years with the help of well known chefs, and are prized by butchers due to their limited quantity per beast, which are always in demand. It's one of the first cuts to be taken from the beast, while the Ox Cheek itself is quite tough, and needs to be slow cooked to break down the gelatinous texture into something more tender.
A favourite of chefs for its rich flavour and irresistible texture, Ox Cheeks are well suited to braising. If slow cooking try cooking alongside a mirepoix of chopped onion, carrot, and celeriac, and stewing in red wine or a favourite ale. Serve with creamy mashed potato, seasonal vegetables, and hot English mustard this is a fantastic cut, ideal for the top table.