OX CHEEKS

Ox and Beef Cheeks are a fantastic and cheap alternative to more

expensive cuts of meat and with a little care can be an entirely

more satisfying meal. Given the turmoil currently being experienced

in the global economy, higher fuel prices and the EU blanket ban

on Brazilian beef, have combined to raise the price of beef by 25% in the past 3 months, as result of this chefs and the general public have returned to cheaper less popular cuts of beef. However these cheaper cuts require more skill or even care in order to make the most of there qualities, for the beef I recommend that you roast the cheeks whole for 20 Min's at 190 c and pour over a red wine and herb vegetable stock then braise them at 95 c for 12 hours.