Ox Cheek 900g

Ox cheek is a classic cut. While always a favourite among our chef community, it has recently seen a revival in popularity with home cooks. Ox cheek makes for a rich, satisfying braise, full of natural collagen. When slowly cooked, it becomes meltingly tender, with a texture you can cut with a spoon and an exceptional depth of flavour. For the colder months, it's perfect for hearty dishes, but in the summer, ox cheek comes into its own when pre-rubbed for smoking or BBQing al fresco.

Inspiration by Chef Valentine Warner
"King amongst braising cuts, not only is ox cheek delicious and unctuous but has a gluey, soft fibrousness that is so pleasingly toothsome. Almost impossible to ruin (except for burning) the longer ox cheek is cooked the more tender and giving it becomes. A long cook whilst easy is very necessary, as anything less than tender is frankly table-side wrestling.

Chopped in large chunks for a chilli con carne, a little coffee and cocoa powder added into the rich gravy of chillies, tomatoes, spices and apple cider vinegar. This is my go to cut for this lazily delicious Latin beef stew.

Ox cheeks are also good bedfellows for stews or thick broths with roots such as swede and turnip and also pearl barley. In pies, ox cheek goes well with oysters and stout, and in slow-cooked ragù with red wine, anchovies, basil, garlic and tomatoes, served with Parmesan polenta and gremolata. Perhaps my favourite outcome for ox cheek is to be braised in red wine with smoked bacon lardons and a little tomato for something more French in feel.

All in all ox cheek is an increasingly popular cut, whilst requiring patience, is utterly delicious."