Look at that price tag on this hunk of meat. £1.77 for one portion! When I think of how much I spent on other meats it gives me hope that there are still things to cover that won’t break the bank or require international travel (like the Yellow Oil Crab which is only available in Hong Kong… in June).
In it’s raw state ox cheek is actually quite horrible. As a rule raw meat doesn’t smell great because, you know, it’s dead animal flesh – but ox cheek is something else. I was feeling a bit ill as I was preparing this anyway, but the smell of frying ox cheek is the reason all kitchens need windows.
Because of the type of tough muscle ox cheek is – the only way to properly cook this is to cook is on a low heat for a long time. So I found this recipe and got out the slow cooker for the first time in well over a year.
Whilst the smell of the ox cheek frying was disgusting as it fried, the slow cooker smelled glorious. Although, that would probably be down to the red wine, redcurrant jelly and parsnips. Yes, it was down to that. No question.
Upon removal of the slow cooker it was surprising to see how the ox cheeks had shrunk. I am guessing that was because of all the fat melting into the gravy which left the meat with an almost gelatinous texture. The cheek itself tasted very beefy, but I honestly found myself enjoying the gravy and vegetables a bit more than the meat itself.