Recipie- Braised ox cheeks in red wine

Although not readily available, Ox cheek can be ordered from your butcher and they are so worth it, literally melt in the mouth and full of flavour. Also a great cheap cut like brisket, perfect for slow cooking.

What you need

4 ox cheeks

Small(it large and drink the rest) bottle of red wine (any you like to drink)

2 medium onions

Thyme and sage tied in a bunch to be fished out later

1.5 pints Beef stock

Seasoned plain flour to coat the beef

What you do

1) cut the onion to a medium dice and fry until translucent

2) cut the ox cheek into generous bite sized chunks, and dust with the seasoned flour

3) add to a casserole dish, sear off the meat, add stock and cook on a low heat for 2-3 hours or until the cheek is tender and the gravy is thick and bubbling

4) serve with creamy mash, spicy wedges, crispy roasters...whatever you fancy!