Ox Cheeks

Picture of Ox Cheeks

From Bridget Borlase of Sacombe Hill Farm, Watton Le Stone, Herts.

Free Range

(apx.) 1Kg
Available from Thursday 30 May


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