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Ox cheeks
Hard-working muscle that slow cooks into pure silk.
£13.70 per kg
Cheek is the hardest-working muscle on the animal and is dense with collagen. Cooked slowly in liquid for three hours minimum, it becomes so soft you can serve it with a spoon, with a glossy sauce that needs almost no help. A chef's cut that is still very good value. Braise in red wine or stout with root vegetables and serve on mash.
3 hours minimum at 150°C in enough liquid to half cover. Reduce the cooking liquor hard at the end for the sauce. Undercooked cheek is rubbery, so give it the full time.
200–225g per person.
100% British beef