Ox Cheek 500g

£9.00

Ox cheek is rich, meaty and fabulous in slow-cooked casseroles and stews. We also love to braise it slowly in flavoursome stock for gorgeous, rich flavour and an unmistakable, falling-apart texture. With careful slow cooking, you will get a soft, yielding piece of meat that is bursting with savoury flavours.

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It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment. It is also a great way to increase your technical skill while saving money. We recommend practising making the perfect slow-cooked meat, and this ox cheek is a great way to do so. Start by coating it lightly in well-seasoned flour. Heat a cast-iron casserole dish and add butter and a little oil. Seal and brown the ox cheek all over. Remove the cheek and set aside. Deglaze the pan and add finely chopped onion, carrot and celery. Once soft, add red wine, light beef stock, a pinch of cornflour and a bouquet garni. Put the lid on the casserole dish and put in the oven at about 140 centigrade/ Gas mark 1. Braise for 3 hours. Once cooked, you’ll get a silky, sticky and hugely flavoursome dish. Serve simply with steamed vegetables and mashed potato.

 

We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible. The Black Farmer’s ox cheek is suitable for home freezing. Just make sure you allow it time to defrost properly.

This pack contains approximately 2 pieces. 

Cooking instructions:

Slow cooked braised ox cheek in wine

Ingredients:

  • ox cheeks
  • 100g of plain flour, seasoned with a generous grinding of salt
  • onion, chopped
  • large carrots, chopped
  • celery sticks, chopped
  • garlic cloves
  • 2 tbsp of tomato purée
  • 1 dash of brandy
  • 500ml of red wine
  • clove
  •  1/2 tsp ground cinnamon
  • 750ml of beef stock, or chicken stock if you prefer
  • 1 tsp thyme
  • star anise
  • 2 bay leaves
  • anchovies
  • salt
  • black pepper

 

1. Trim any excess fat off the ox cheeks and place this fat into a large pan. Place over a moderate heat and allow the fat to melt and render down
2. While this is happening, cut each cheek into six even pieces and dust lightly and evenly with the seasoned flour
3. Once the fat has completely rendered down, increase the heat and add the ox cheeks to the hot fat, browning all over until dark and golden. You may need to add a little extra oil if the pan is too dry. Remove the cheeks from the pan and set aside to cool
4. Preheat the oven to 150°C/gas mark 2
5. Add the chopped onions, carrots, celery and garlic to the same pan over a moderate-low heat and sweat down in the residual fat until soft and lightly caramelised
6. Increase the heat and add the meat back to the pan along with the tomato purée. Mix together so that the ox cheeks and vegetables are coated in the purée and cook out for 2–3 minutes
7. Deglaze the pan with the brandy, scraping the base of the pan to mix in all the caramelised meat and vegetables. Add the red wine, clove, cinnamon, beef stock, thyme, star anise, bay leaves and anchovies, then bring everything to the boil
8. Cover the pan with a lid and transfer to the oven to cook for 2 hours and 30 minutes
9. After this time check the meat to ensure the cheeks are very tender, but not falling apart. Return to the oven, turn off the heat and leave to sit for 30 minutes for the flavours to improve
10. To serve, reheat either in the oven or on the stove and season to taste, serve hot with mashed potato and leeks

This product has a shelf life of 12 days from the date of delivery.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.