Diced Ox Cheek

The same old-fashioned flavour - diced for your convenience

Availability: Out of stock

£8.50
PRICE PER KILO: £19.32
CODE: A345
 
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We have taken our very popular Ox Cheeks, and diced them for your convenience. Kitchen ready for you to transform into a slowcooked dish packed full of flavour and tenderness.
  • Skillfully cut and trimmed by our butchers
  • Old-fashioned deep & rich beef flavour
  • Kitchen ready prepared with no waste
  • Best for slow cooking to become meltingly tender
Box Contains:

    • 1 pack Diced Ox Cheek (pack weight 440g)

SERVINGS    
 
2-3
Storage Conditions: Store at < -18ºC (Supplied frozen)
Recommended Shelf Life once defrosted: Store between 0 - 5ºC - Use within 24 hours
1. PREPARE THE MEAT
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

2. SEAR FOR FLAVOUR
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over. Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed.

3. ADD THE LIQUID
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. THE COOKING PROCESS
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

5. TEST THE MEAT
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 2 - 2½ hrs, or until tender.

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