15/06/2014

Ox Cheek

Ox cheek is a tough muscle! It's a muscle that gets a lot of work, near constant chewing.


How to cook it? Long and slow ...

Oven set to 125C and sitting in an oven-proof dish just covered with water, I let it cook all day - yes, something like 8 hours.

To serve, I made up some Boulangère Potatoes*, shredded the meat and reformed it in a ring, the juices reduced and thickened ...


* Boulangère Potatoes is a simple French dish, made by the bakers to use the remaining heat in their ovens. It's slices of potato, layered with salt, garlic and double cream. Cook 'til soft.

No comments :

Post a Comment