This is one way to get all the nutritious goodness from the often-overlooked ox cheeks, with a little of our favourite ingredient!
This particular cut needs a long cooking time, so you might want to prepare this in advance.
- 2 ox cheeks, cut off any excess fat.
- 2 tbsps butter
- 4 tbsp Apple cider vinegar
- Chicken stock enough to cover the cheeks
- Salt and pepper
- 2 cloves Garlic
- 2 bay leaves
- Henderson’s Relish– to taste
- ½ inch grated ginger
- 4 dried apricots
- 1 stick celery chopped
This is how to make this recipe
In a frying pan, cook the ox cheeks in the butter, cook till brown on both sides, place in a casserole dish. Add the apple cider vinegar, then cover the cheeks with chicken stock. Add the grated ginger and garlic, chopped celery and apricots, season with salt and pepper. Pour in Hendosons relish to taste.
Place in a preheated oven – Gas mark 2 for at least 4 hrs, until the meat is tender. The meat should fall apart with a fork. The resulting liquor can be used as a stock for your next meal or blended to a soup.