Ox Cheek 2kg
Ox cheek is a popular meat cut in ethnic and French cooking, these days it is also known as beef cheek.
Inspiration: This cut is fabulous when slow cook and braised in red wine and perhaps some warm winter aromatics like juniper berries, peppercorns, sprigs of thyme and bay leaves. Serve with creamy mash potato or polenta. It is perfect in a filling for homemade ravioli, for those pasta enthusiasts amongst us.
Inspiration: This cut is fabulous when slow cook and braised in red wine and perhaps some warm winter aromatics like juniper berries, peppercorns, sprigs of thyme and bay leaves. Serve with creamy mash potato or polenta. It is perfect in a filling for homemade ravioli, for those pasta enthusiasts amongst us.
Provenance: Sourced directly from our trusted partners, with generations of proven farming experience.
$60.00
Ox Cheek 2kg—
$60.00
Ox Cheek 2kg
Ox cheek is a popular meat cut in ethnic and French cooking, these days it is also known as beef cheek.
Inspiration: This cut is fabulous when slow cook and braised in red wine and perhaps some warm winter aromatics like juniper berries, peppercorns, sprigs of thyme and bay leaves. Serve with creamy mash potato or polenta. It is perfect in a filling for homemade ravioli, for those pasta enthusiasts amongst us.
Inspiration: This cut is fabulous when slow cook and braised in red wine and perhaps some warm winter aromatics like juniper berries, peppercorns, sprigs of thyme and bay leaves. Serve with creamy mash potato or polenta. It is perfect in a filling for homemade ravioli, for those pasta enthusiasts amongst us.
Provenance: Sourced directly from our trusted partners, with generations of proven farming experience.
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Description
Ox cheek is a popular meat cut in ethnic and French cooking, these days it is also known as beef cheek.
Inspiration: This cut is fabulous when slow cook and braised in red wine and perhaps some warm winter aromatics like juniper berries, peppercorns, sprigs of thyme and bay leaves. Serve with creamy mash potato or polenta. It is perfect in a filling for homemade ravioli, for those pasta enthusiasts amongst us.
Inspiration: This cut is fabulous when slow cook and braised in red wine and perhaps some warm winter aromatics like juniper berries, peppercorns, sprigs of thyme and bay leaves. Serve with creamy mash potato or polenta. It is perfect in a filling for homemade ravioli, for those pasta enthusiasts amongst us.
Provenance: Sourced directly from our trusted partners, with generations of proven farming experience.
