Ox Cheek

Full product description

For deep, comforting flavour and that silky, melt-in-the-mouth texture, ox cheek is the slow-cook cut to beat. Rich in collagen, it transforms with gentle heat into fork-tender beef and a naturally glossy sauce. Brown it well, add aromatics and a splash of red wine, stout or stock, then let the oven, slow cooker or pressure cooker do the work. Perfect for braises, pies, pastas and barbacoa-style tacos.

Why you’ll love it

• Collagen-rich cut that turns spoon-tender

• Makes a luxuriously glossy sauce without thickeners

• Versatile: braises, ragù, pies, tacos and bao

• Butcher-trimmed cheeks for even cooking

Cut details

• Whole beef cheeks, neatly trimmed (some sinew/fat may remain and will soften when cooked)

• Typically supplied as individual cheeks; size varies by animal

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Pat dry and season generously. Brown on all sides in a hot pan.

2. Add onions, carrots, celery, garlic and herbs; deglaze with red wine/ale/stock.

3. Oven braise: 150–160°C (fan 130–140°C) 3–4½ hours, covered, until fork-tender.

4. Slow cooker: Low 8–10 hours (or High 5–6 hours) after browning.

5. Pressure cooker: 45–70 mins at pressure; natural release.

6. Reduce the liquor to a glossy jus. Rest the cheeks 10 mins before serving or shredding.
   Food safety: Cook until piping hot throughout and tender.

Serving ideas

• Red wine ox cheek with buttery mash and greens

• Ox cheek ragù tossed with pappardelle and parmesan

• Barbacoa-style tacos with salsa verde, onions and coriander

• Pie filling under crisp puff pastry or buttery mash

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Do I need to trim them more?
They’re tidied by our butchers; any remaining sinew melts down during a long cook.

Can I cook them a day ahead?
Yes—flavour improves overnight. Chill, remove any set fat, and reheat gently.

Why are cheeks so tender when slow-cooked?
Collagen breaks down to gelatine, giving succulent meat and a silky sauce.

Whole or diced?
Cook whole for showpiece plates or dice/shred for pies, ragù and tacos.