Diced Ox Cheeks

One of a chef’s best kept secrets!

Availability: In stock

£17.00
PRICE PER KILO: £19.32
CODE: D1884
 
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This cut is one of a chef’s best kept secrets! Once braised slowly, the collagen-rich meat becomes almost velvety soft. Already diced, you can now use this unusual old-fashioned cut just as you would any diced beef – just sear and casserole…
  • Richly flavoured, grass-fed UK beef
  • Hand trimmed and diced, ready for your pot
  • Just casserole this unusual cut – you won’t be disappointed!
Box Contains:
    2 packs Diced Ox Cheeks, 440g per pack
SERVINGS    
 
4
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information (Typical per 100g)
Energy: 554 kJ / 132 kcal, Fat: 6.5g, of which Saturates: 2.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.4g, Salt: 0.14g
Prepare the Meat: At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to come to room temperature. Pre-heat the oven to 140°C-160°C/275-325°F/Gas 1-3. About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.
Sear for Flavour: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over. Do not burn the meat as it makes it taste bitter. Then take out the meat and sear the vegetables until nicely caramelised.
Add the Liquid: After searing the vegetables, place the meat back in the pan. Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves. Make sure that the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob. This is known as Èdeglazing'. Avoid boiling too quickly as this can make the meat stringy.
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. For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method. Check from time to time and top up with liquid if needed.
Test the Meat: Cooking times vary depending on the cut and your oven. As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.

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