Cooking Grass-Fed Ox Cheeks: A Culinary Delight

Ox cheeks, particularly from grass-fed cattle, are a culinary treasure that often flies under the radar in the UK. With their rich, beefy flavour and melt-in-your-mouth tenderness when cooked correctly, ox cheeks can transform an ordinary slow cooker meal into something extraordinary. This blog will guide you through selecting, preparing, and cooking grass-fed ox cheeks, ensuring that you create a dish that celebrates this underrated cut of meat.

What Are Ox Cheeks?

Ox cheeks come from the facial muscles of the animal. Because these muscles work hard, they are quite tough, which is why they require slow cooking methods to break down the collagen and fat. This results in a dish that is not only tender but also packed with flavour. The meat has a rich, beefy taste that stands up beautifully to robust sauces and seasonings.

Selecting the Right Cut

When it comes to buying grass-fed ox cheeks, your best bet is to visit a local butcher who sources their meat ethically. Look for cheeks that are dark red with a good amount of marbling and sinew; this fat and sinew will render down during cooking, adding richness and texture to the final dish. If possible, ask your butcher for advice on the freshest ox cheeks available.

Preparing Ox Cheeks

Preparation is key to making the most of ox cheeks. Here’s how to get started:

Ingredients for Braised Ox Cheeks Recipe

• 2-3 lbs grass-fed ox cheeks
• Salt and black pepper (to taste)
• 2 tablespoons olive oil or beef dripping
• 1 large onion, diced
• 2-3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery sticks, diced
• 1 cup red wine (a good quality wine you enjoy drinking)
• 2 cups beef stock (preferably homemade or high-quality)
• 2 tablespoons tomato purée
• 1-2 sprigs of fresh thyme
• 1 bay leaf
• Optional: 1-2 tablespoons Worcestershire sauce for added depth

Step-by-Step Cooking Instructions

Step 1: Season and Sear

1. Season the Meat: Generously season the ox cheeks with salt and black pepper. Don’t be shy with the seasoning—it enhances the flavours during cooking.

2. Heat the Oil: In a heavy-based pot or Dutch oven, heat the olive oil or beef dripping over medium-high heat until hot.

3. Sear the Cheeks: Add the ox cheeks in batches to avoid overcrowding the pot. Sear them for about 3-4 minutes on each side until browned. This step is crucial for developing a rich flavour. Once browned, remove the cheeks and set them aside.

Step 2: Sauté the Vegetables

1. Add Aromatics: In the same pot, lower the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

2. Add Garlic: Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

Step 3: Deglaze the Pot

1. Pour in the Wine: Carefully add the red wine to the pot, scraping up any brown bits that have stuck to the bottom. These bits are packed with flavour.

2. Reduce the Wine: Let the wine simmer for about 5-10 minutes until it reduces slightly. This concentrates the flavour and makes for a richer sauce.

Step 4: Braising

1. Return the Cheeks: Place the seared ox cheeks back into the pot.

2. Add Stock and Seasonings: Pour in the beef stock, then add the tomato purée, thyme, bay leaf, and Worcestershire sauce, if using. Ensure the liquid covers the meat.

3. Bring to a Simmer: Bring the mixture to a gentle simmer, then cover the pot with a lid.

Step 5: Slow Cooking

1. Oven Method: Preheat your oven to 150°C (300°F). Transfer the covered pot to the oven and let it cook for 3-4 hours, or until the meat is fork-tender.

2. Stovetop Method: Alternatively, let the pot simmer on the stove over low heat for the same amount of time, checking occasionally to ensure it doesn’t dry out. If the liquid gets too low, add a splash more stock or water.

Step 6: Finishing Touches

1. Check for Doneness: After the cooking time, check the ox cheeks. They should be incredibly tender and easily pull apart.

2. Rest the Meat: Remove the pot from heat and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.

3. Make the Sauce: If you prefer a thicker sauce, remove the ox cheeks and simmer the remaining liquid on the stove until it thickens to your liking. You can strain out the vegetables if you want a smoother sauce.

Serving Suggestions

Grass-fed ox cheeks can be enjoyed in various ways:

• With Creamy Mashed Potatoes: The richness of the meat pairs perfectly with buttery, creamy mashed potatoes that soak up the sauce.

• On a Bed of Seasonal Vegetables: Serve alongside roasted or sautéed root vegetables for a nutritious, hearty meal.

• In Hearty Stews or Pies: Shred the meat and use it in a cottage pie or a warming stew, perfect for chilly evenings.

• With Bread: Serve with crusty bread to mop up the delicious sauce, making it an ideal comfort food.

Pairing Recommendations

To complement your dish, consider pairing it with a robust red wine, such as a Cabernet Sauvignon or a Shiraz. These wines have the tannins and structure to stand up to the richness of the ox cheeks.

Final Thoughts

Cooking grass-fed ox cheeks may take some time, but the results are undeniably rewarding. This cut of meat showcases the beauty of slow cooking, transforming a humble ingredient into a show-stopping dish. Whether you’re planning a family meal or hosting friends, ox cheeks can easily become a favourite. So, gather your ingredients, roll up your sleeves, and enjoy the process of cooking this delicious cut of meat. Happy cooking!