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13-11-2009, 13:21
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#1 |
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Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
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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?
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13-11-2009, 13:25
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#2 |
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Absinthe
Join Date: Jun 2008
Posts: 1,855
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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.
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13-11-2009, 16:17
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#3 |
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Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
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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.
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16-11-2009, 11:03
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#4 |
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Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
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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.
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16-11-2009, 13:26
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#5 |
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Absinthe
Join Date: Jun 2008
Posts: 1,855
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Sounds great, will have to keep my eye out for it..
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16-11-2009, 14:48
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#6 |
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Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
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Waitrose keep it on the butcher counter under 'forgotten cuts'. I'll do a cooking thread because I took come pictures.
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