A few weekends ago we took a trip down to my favourite Farmshop in Old Windsor. Their butcher's is of a very high standard and very reasonably priced. What I love most about it is the range of cuts available that one can't purchase at the supermarket, one such cut is ox cheek.
I've actually never cooked ox cheek but always one to experiment I happily handed over the money ready to research the internet for recipes. By chance last weekend Nigel Slater wrote a feature for the Saturday Guardian on using cheaper cuts of meat including Ox Cheek. I can vouch for it's deliciousness, the tenderness of the meat after the slow cooking made it all the more succulent. My only slight quibble is that it didn't have quite enough fresh ginger, as I am a big fan of discovering it's fiery heat in a dish. I should have tripled the quantity stated below plus some of my beloved garlic wouldn't have gone amiss. Other than that, it was a thoroughly warming, satisfying Wintry Friday night dish. Happy Weekend!