Heritage Breed Ox Cheek for Braising or BarbecueOx cheek is a classic cut that has long been a favourite among our chef community. More recently, it has seen a well-deserved revival with home cooks seeking out flavour, texture and versatility. Rich in natural collagen, ox cheek is ideal for slow cooking. When gently braised, it becomes meltingly tender, with a spoon-soft texture and deep, savoury flavour. It's perfect for hearty winter dishes, from stews to ragus. In the warmer months, ox cheek comes into its own on the grill. For a limited time, our Pre-Rubbed Ox Cheek for Slow Smoking or BBQ is available, prepared with a house spice blend and ready for outdoor cooking. It works brilliantly pulled in buns or sliced over grilled vegetables.Inspiration by Chef Valentine Warner"King amongst braising cuts, not only is ox cheek delicious and unctuous but has a gluey, soft fibrousness that is so pleasingly toothsome. Almost impossible to ruin (except for burning) the longer ox cheek is cooked the more tender and giving it becomes. A long cook whilst easy is very necessary, as anything less than tender is frankly table-side wrestling.Chopped in large chunks for a chilli con carne, a little coffee and cocoa powder added into the rich gravy of chillies, tomatoes, spices and apple cider vinegar. This is my go to cut for this lazily delicious Latin beef stew.Ox cheeks are also good bedfellows for stews or thick broths with roots such as swede and turnip and also pearl barley. In pies, ox cheek goes well with oysters and stout, and in slow-cooked ragù with red wine, anchovies, basil, garlic and tomatoes, served with Parmesan polenta and gremolata. Perhaps my favourite outcome for ox cheek is to be braised in red wine with smoked bacon lardons and a little tomato for something more French in feel.All in all ox cheek is an increasingly popular cut, whilst requiring patience, is utterly delicious."
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