Ox Cheeks

Jackop

Morning all,

I have finally persuaded my butcher to save some Ox Cheeks from the mincer, the only problem is now im not sure what to do with them.

I know they will make a lovely stew, but is it as simple as swapping the meat (usually shin) in my regular recipe? Do they need some sort of special treatment, or longer cooking times? Surely the cheeks are the hardest working muscle in a cows body, they are going to be very tough to break down I suspect.

Any tips/recipes appreciated!

Thanks all

Fairenuff

I cook Ox Cheeks in the slow cooker with onion carrot garlic and red wine long slow cookI put them in as the come when cooked easily shredded with a fork they are really lovely You can make a lovely Ragu with them by adding a tin of tomatoes to the above makes a meaty Lasagne or Spag Bol Enjoy !!

Jackop

Thanks very much, so its pretty standard stuff then! I might do this batch in the oven. That way I can test it until its done. Id be too tempted to keep opening the slow cooker to check, which would defeat the object! haha

allybee101

I've used Ox cheeks - as everyone else has said - long and slow. I softened carrot, onion and celery first in some butter, put in a casserole dish and added meat, some water, stock cube and a couple of bay leaves.

sairy2010

I have always cooked them in the slow cooker. Make a lovely casserole or pie or anything that you would use stewing beef for. Have you tried skirt, that is another tasty meat cooked the same way. My Mum used to make a delicious casserole with skirt, carrots, onions and mushrooms picked from the local fields.
I managed to get some skirt a while ago from Waitrose.