Ox Cheek

Ox cheeks are delicious but need long, slow braising in good quality stock to bring out their rich, beefy flavour and meltingly tender texture.

A delicious cut of our grass-fed organic beef and sure fire wintery favourite among stew-lovers.

2 Ox Cheeks per pack- approx. 600g

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 123 Kcal/ 515 kJ | Fat 4.6g, of which saturates 1.9g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.6g| Salt 0.2g

How To Store  

Our Ox cheeks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 8-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers  

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Braised Ox Cheek Recipe

Ingredients:

• 1 kg ox cheek (trimmed and cut into chunks)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine (optional, replace with beef broth if preferred)
• 2 cups beef broth
• 1 can (400g) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions:

1. Preheat Oven:

   • Heat Oven: Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3.

2. Sear the Meat:

   • Heat Oil: Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
   • Sear Beef: Season the ox cheek chunks with salt and pepper. Add them to the pot and sear on all sides until browned. Remove the meat from the pot and set aside.

3. Cook Vegetables:

   • Sauté: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables start to soften, about 5-7 minutes.
   • Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes.

4. Add Tomato Paste:

   • Stir In: Add the tomato paste and cook for 2 minutes, stirring frequently, to deepen its flavour.

5. Deglaze and Add Liquids:

   • Deglaze: If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
   • Add Broth and Tomatoes: Stir in the beef broth, diced tomatoes, bay leaves, dried thyme, and dried rosemary. Return the seared ox cheek chunks to the pot.

6. Braise:

   • Cook: Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the ox cheek is tender and easily shreds with a fork.

7. Finish and Serve:

   • Thicken Sauce (Optional): If you want a thicker sauce, remove the ox cheek and reduce the sauce on the stovetop over medium heat. Alternatively, you can mix 2 tablespoons of flour with a bit of water to make a slurry and stir it into the sauce. Simmer until thickened.
   • Serve: Discard the bay leaves. Serve the braised ox cheek with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
8. Enjoy: Your delicious and tender braised ox cheek!