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.