Ox – Cheek (500g)

Ox – Cheek (500g)

£13.65
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Ox cheek is a richly flavoured cut ideal for low and slow cooking. When braised in stock or wine, it becomes incredibly tender and develops a deep, beefy flavour that elevates stews, casseroles, and gourmet dishes. Sourced from grass-fed cattle, this cut offers both ethical quality and culinary excellence.

- Succulent, slow-cook cut perfect for braises and stews
- Intensely beefy flavour with a melt-in-the-mouth finish
- Grass-fed and responsibly farmed in the South West
- Ideal for gourmet comfort food and special recipes

Typical values per 100g

Energy 552kJ / 132 kCal
Fat 5.4 g
of which saturates 2.1 g
Carbohydrate 0.2 g
of which sugars 0 g
Fibre 0 g
Protein 20.4 g
Salt 0 g
Reference intake of an average adult (8400 kJ / 2000 kcal)

Here's cooking instruction for Ox Cheek:
1. Prep the ox cheek: Start by trimming any excess fat from the ox cheek and season it generously with salt and pepper.
2. Sear the ox cheek: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of oil and sear the ox cheek on all sides until nicely browned. This step helps develop flavour and gives a rich colour to the dish.
3. Add aromatics: Once the ox cheek is seared, remove it from the pot and set it aside. In the same pot, add diced onions, carrots, celery, and any other aromatics you prefer, such as garlic or herbs. Sautéed them until they start to soften and become fragrant.
4. Deglaze the pot: Pour in a liquid of your choice, such as red wine, beef broth, or a combination of both, to deglaze the pot. Scrape off any browned bits stuck to the bottom, as they add incredible flavour.
5. Braise the ox cheek: Return the seared ox cheek to the pot, ensuring it's fully submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Let it simmer gently for several hours (usually around 3 to 4 hours) until the meat becomes tender and easily pulls apart with a fork. You can also cook it in a slow cooker or pressure cooker for faster results.
6. Check for doneness: After the cooking time is up, check the ox cheek for doneness. It should be tender and have a melt-in-your-mouth texture. If it's not quite there yet, continue cooking for an additional 30 minutes to an hour, checking periodically.
7. Serve and enjoy: Once the ox cheek is cooked to perfection, remove it from the pot and let it rest for a few minutes. Slice or shred the meat, and serve it with the braising liquid and your choice of sides, such as mashed potatoes, roasted vegetables, or creamy polenta.
Remember, these are general instructions, and cooking times may vary depending on the size and quality of the ox cheek. Adjust the seasonings and Flavors according to your taste preferences.

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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