A really old fashioned Cut that imparts a luxuriously rich taste which marries beautifully with its luscious meltingly tender texture
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry-Aged to perfection
Unrivalled flavour
Also known as Bath Chaps when brined - Ox Cheeks are cut from the Cheek muscle and is a dense, finely grained meat - that is best long and slow braised - but in return rewards with almost unrivalled flavour and silky texture of much more expensive cuts.
Creamy texture
Tasting somewhere close to Oxtail - Ox Cheeks make a brilliant base for Stews and Casseroles with their richly flavoured and creamy texture - be they rustic or drenched in wine
Fabulously tasting hearty meals
Hard to find in Supermarkets - if at all - this is Cut that excels in producing fabulously tasting hearty meals that sit just as happily on the family table as in the finest of Restaurants
Best Chilli con Carne
Rumour has it that Ox Cheeks also produce the best Chilli con Carne.
Best slow-braised
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Ox Cheeks - and see for yourself!
Delivered Frozen only - for defrosting for immediate use - or for putting in the Freezer
🚩 Not available for Collection or Delivery : 19-24 December
Free Range Ox Cheeks
A really old fashioned Cut that imparts a luxuriously rich taste which marries beautifully with its luscious meltingly tender texture
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry-Aged to perfection
Unrivalled flavour
Also known as Bath Chaps when brined - Ox Cheeks are cut from the Cheek muscle and is a dense, finely grained meat - that is best long and slow braised - but in return rewards with almost unrivalled flavour and silky texture of much more expensive cuts.
Creamy texture
Tasting somewhere close to Oxtail - Ox Cheeks make a brilliant base for Stews and Casseroles with their richly flavoured and creamy texture - be they rustic or drenched in wine
Fabulously tasting hearty meals
Hard to find in Supermarkets - if at all - this is Cut that excels in producing fabulously tasting hearty meals that sit just as happily on the family table as in the finest of Restaurants
Best Chilli con Carne
Rumour has it that Ox Cheeks also produce the best Chilli con Carne.
Best slow-braised
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Ox Cheeks - and see for yourself!
Delivered Frozen only - for defrosting for immediate use - or for putting in the Freezer
🚩 Not available for Collection or Delivery : 19-24 December
Free Range Ox Cheeks
INGREDIENTS: Free Range Beef
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Ox Cheeks
Braised Beef Cheeks
• 2 beef cheeks
• 4 tbsp olive oil
• 1 carrot, peeled and roughly chopped
• 1 onion, diced
• 1/2 bulb of garlic, cut across the middle
• 1 stick celery, chopped
• 1 leek, chopped
• 4 sprigs thyme
• 12 black peppercorns
• 2 tbsp tomato purée
• 1 bottles red wine
• 1 litres chicken stock
• 1 splash balsamic vinegar
• 1 splash Worcestershire sauce
• polenta, to serve
Method
1. Trim the beef cheeks and remove as much sinew as possible. Cut each cheek in half. Season well with salt and pepper. Heat 2 tablespoons of oil in a heavy-based pan and brown the cheeks on all sides. Remove and set aside.
2. Add the vegetables, garlic and a little extra oil if necessary. Stir around until they turn golden. Add the thyme and peppercorns and mix everything together. When all the vegetables are golden, add the tomato paste and cook for 2 minutes.
3. Pour in the red wine and stir, scraping up all the sticky bits from the bottom of the pan, then cook until the liquid is reduced and you have a sticky sauce - about 12-14 minutes.
4. Put the beef cheeks back in the pan and cover with the chicken stock. Bring to the boil, skim the surface and cover with a circle of greaseproof paper. Simmer over a low heat for 1 hour 30 minutes - 2 hours 30 minutes or until the meat is soft and almost falling apart. If you prefer, cook the beef in the oven at 150C/130C fan/gas 2 for 2 hours 30 minutes or until tender.
5. Once the cheeks are cooked add a splash each of balsamic vinegar and Worcestershire sauce. Carve the cheeks into smaller portions if necessary.
6. These are great served with soft parmesan polenta with the juice poured over the top.
