Cooking Ox Cheek

Jonny69 · 13-11-2009, 13:21

I picked up a half kilo ox cheek in Waitrose for 83p. I take it one stews ox cheek? Any recommendations, or just use the normal stew recipe and cooking procedure?

Glaucus · 13-11-2009, 13:25

Never tried it and never cooked it. 83p I take it that was reduced? It's meant to be extremely good and full of flavour.

All I can suggest is google. The few times I've heard about it, it's always been red wine based stew served with mash.

Jonny69 · 13-11-2009, 16:17

Yes, it was very reduced and I was like *yoink*

Looks like a lovely piece of meat, it's a slab about an inch thick in the middle tapering out at the edges and about the size of your (my) open hand. Rich dark colour, looks fit for a stew.

Edit: yes - looks like it's stewing material. Either in red wine, port or strong beer.

Jonny69 · 16-11-2009, 11:03

Well I did a simple slow cooked stew and it was ABSOLUTELY delicious. It's my new favourite stewing cut, knocking oxtail off the top spot.

Glaucus · 16-11-2009, 13:26

Sounds great, will have to keep my eye out for it..

Jonny69 · 16-11-2009, 14:48

Waitrose keep it on the butcher counter under 'forgotten cuts'. I'll do a cooking thread because I took come pictures.

13-11-2009, 13:21	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking Ox Cheek I picked up a half kilo ox cheek in Waitrose for 83p. I take it one stews ox cheek? Any recommendations, or just use the normal stew recipe and cooking procedure? __________________

13-11-2009, 13:25	#2
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Never tried it and never cooked it. 83p I take it that was reduced? It's meant to be extremely good and full of flavour. All I can suggest is google. The few times I've heard about it, it's always been red wine based stew served with mash. __________________

13-11-2009, 16:17	#3
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Yes, it was very reduced and I was like yoink Looks like a lovely piece of meat, it's a slab about an inch thick in the middle tapering out at the edges and about the size of your (my) open hand. Rich dark colour, looks fit for a stew. Edit: yes - looks like it's stewing material. Either in red wine, port or strong beer. __________________

16-11-2009, 11:03	#4
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Well I did a simple slow cooked stew and it was ABSOLUTELY delicious. It's my new favourite stewing cut, knocking oxtail off the top spot. __________________

16-11-2009, 13:26	#5
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Sounds great, will have to keep my eye out for it.. __________________

16-11-2009, 14:48	#6
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Waitrose keep it on the butcher counter under 'forgotten cuts'. I'll do a cooking thread because I took come pictures. __________________