Ox Cheeks
From Bridget Borlase of Sacombe Hill Farm, Watton Le Stone, Herts.
Free Range
While Ox Cheeks may seem unattractive on the surface, they are a hidden gem of a cut. Running through the middle of the cheek is a layer of fat, which when slow cooked, turns gelatinous and spreads throughout the dish. This serves to create a meltingly tender, deep, rich flavour. Try them braised or slow cooked to reward yourself with "the sweetest beef you've ever tasted".
Recipe Suggestions:
Braised Ox Cheeks