Has anyone cooked this - got hold of some today, very cheaply. Was thinking of slow cooking it with onions, carrots & red wine, then I'll put it into a pie, is the texture like heart?
More like a deeper flavoured shin, I think it needs more than just red wine, it needs beer!
To the Ox cheeks add
2 red onions, peeled and chopped
Garlic to taste
2 midsized carrots, peeled and chopped in to lumps
Thyme sprig
big pinch of ground allspice
1 1/2 tbsp plain flour
A bayleaf
beef stock
Porter’s ale
Chop up the cheeks in to largish lumps coat in flour and fry until just caramelised. (you can forgo the frying, I do often)
To your slow cooker add the chopped meat the veg the stock and enough stock and beer to cover the cheeks.
Cook on low for 6 hours
Strain the liquid and either reduce or pour into a jug and let the fat float to the top.
Pick meat from the veg, (chuck the veg) and put in dish, skim off the fat and pour the juice over the meat.
Eat with Cheesy mash, or long grain rice with a knob of butter. and/or fried bread.
I had a great childhood
