Cooking with Jonny69: Braised Ox Cheek

Jonny69 · 28-12-2009, 21:16

I spotted an ox cheek in Waitrose, reduced on the butcher counter. I've never seen it before or even considered it a cut you can eat but it looked delicious and at 83p for a huge hunkachunk piece of red meat I figured I couldn't go far wrong

It's stewing meat, a slab of very dark coloured thick flesh with a nice marble of fat through it:

This one weighed about 0.5kg and I've taken a picture with a joke plastic dummy hand next to it to give you an idea of the size:

To cook I hunked it up into good size pieces:

Roughly chopped up some onions and carrots:

Coated the meat with flour, well seasoned with salt and pepper:

Brown the meat over a high heat and set aside. I used lard instead of oil because it adds lots of flavour compared to oil:

Then in some more lard add some colour to the vegetables:

The meat then goes back in the pan, I covered it with Old Speckled Hen ale, added 1/2 a stock cube, a tablespoon of tomato puree and left it to simmer for 3 hours. Before serving check the seasoning and dish it up with creamy mash:

It is absolutely PACKED with flavour and has a fantastic texture. I like oxtail but this tops it in terms of satisfying meaty stew flavour. It's my new favourite cut for stewing anyway

lostkat · 29-12-2009, 00:28

Ox cheek is supposed to be gorgeous, but I've never seen it for sale. Certainly looks like a really nice cut of meat

Glaucus · 30-12-2009, 17:02

Looks great as usual. still haven't tried it. To much to cook and not enough meals in the day..

lostkat · 01-01-2010, 14:25

I'm going to do a modified version of this with the pack of game (rabbit, pheasant, venison etc.) I have just fetched out of the freezer and some mushrooms added in. I'll cook it and then put it in a pie with a nice cheesy shortcrust pastry and serve it with mash.

I couldn't find any ale at all though, so I've bought some locally brewed beer (this stuff). Reckon that'll do?

lostkat · 02-01-2010, 17:00

Well it's just finished it's... errr... 4 hour stint in the oven. Forgot about it and went out whilst it was still on. It's gorgeous!!

So tender and really tasty. I added more tomato puree than above, a whole stock cube, some fresh thyme leaves (had them lying around), a couple of bay leaves & then chucked in some mushrooms at half time. I don't think I can be bothered to put it in a pie now. I'll just serve with a dollop of mash like Jonny did

Pickers · 02-01-2010, 17:12

That looks fan-nom-tastic. I've heard Waitrose meat isnt actualy much dearer than elsewhere, if not the same price for top quality. Not sure where there is one around here though.

I shall have to get myself being more creative with food and doing hearty meals like this - I'll just have to get the kitchen refitted and a new oven sooner rather than later!

Jonny69 · 02-01-2010, 20:23

Quote:

Originally Posted by Pickers

That looks fan-nom-tastic. I've heard Waitrose meat isnt actualy much dearer than elsewhere, if not the same price for top quality. Not sure where there is one around here though.

It's not any more expensive at all. Run of the mill beef etc is the same price and much better than I get in Sainsburys.

lostkat · 02-01-2010, 17:30

Yes you will! I expect to see "Pickers in the Kitchen" recipe threads from you before too long

28-12-2009, 21:16	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking with Jonny69: Braised Ox Cheek I spotted an ox cheek in Waitrose, reduced on the butcher counter. I've never seen it before or even considered it a cut you can eat but it looked delicious and at 83p for a huge hunkachunk piece of red meat I figured I couldn't go far wrong It's stewing meat, a slab of very dark coloured thick flesh with a nice marble of fat through it: This one weighed about 0.5kg and I've taken a picture with a joke plastic dummy hand next to it to give you an idea of the size: To cook I hunked it up into good size pieces: Roughly chopped up some onions and carrots: Coated the meat with flour, well seasoned with salt and pepper: Brown the meat over a high heat and set aside. I used lard instead of oil because it adds lots of flavour compared to oil: Then in some more lard add some colour to the vegetables: The meat then goes back in the pan, I covered it with Old Speckled Hen ale, added 1/2 a stock cube, a tablespoon of tomato puree and left it to simmer for 3 hours. Before serving check the seasoning and dish it up with creamy mash: It is absolutely PACKED with flavour and has a fantastic texture. I like oxtail but this tops it in terms of satisfying meaty stew flavour. It's my new favourite cut for stewing anyway __________________ Last edited by Jonny69; 28-12-2009 at 21:20.

29-12-2009, 00:28	#2
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Ox cheek is supposed to be gorgeous, but I've never seen it for sale. Certainly looks like a really nice cut of meat __________________ Oooooh Cecil, what have you done?

30-12-2009, 17:02	#3
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Looks great as usual. still haven't tried it. To much to cook and not enough meals in the day.. __________________

01-01-2010, 14:25	#4
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	I'm going to do a modified version of this with the pack of game (rabbit, pheasant, venison etc.) I have just fetched out of the freezer and some mushrooms added in. I'll cook it and then put it in a pie with a nice cheesy shortcrust pastry and serve it with mash. I couldn't find any ale at all though, so I've bought some locally brewed beer (this stuff). Reckon that'll do? __________________ Oooooh Cecil, what have you done?

02-01-2010, 17:00	#5
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Well it's just finished it's... errr... 4 hour stint in the oven. Forgot about it and went out whilst it was still on. It's gorgeous!! So tender and really tasty. I added more tomato puree than above, a whole stock cube, some fresh thyme leaves (had them lying around), a couple of bay leaves & then chucked in some mushrooms at half time. I don't think I can be bothered to put it in a pie now. I'll just serve with a dollop of mash like Jonny did __________________ Oooooh Cecil, what have you done?

02-01-2010, 17:12	#6
Pickers Absinthe Join Date: Jul 2006 Location: Cornwall Posts: 2,692	That looks fan-nom-tastic. I've heard Waitrose meat isnt actualy much dearer than elsewhere, if not the same price for top quality. Not sure where there is one around here though. I shall have to get myself being more creative with food and doing hearty meals like this - I'll just have to get the kitchen refitted and a new oven sooner rather than later! __________________ Pictures

02-01-2010, 17:30	#8
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Yes you will! I expect to see "Pickers in the Kitchen" recipe threads from you before too long __________________ Oooooh Cecil, what have you done?