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Subscribe to forums RSS#1 Tue 01 Feb 11 6:07pm
strangefoodie
- Member
- Member since Sun 01 Apr 07
Ox Cheek
I've got the crock pot on low, and it smell great.
But after 3 hours the ox cheek looks and feels tough, as though I have cooked it to hard.
I'm not following a recipe, but I expected it to be done in 2 hours. Have I overcooked them already, or will they start to break down, into the sticky, tender goodness I want?
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#2 Tue 01 Feb 11 9:41pm
@nGoose1
Occupation Shop worker/KP/
- From UK/Germany
- Member since Wed 28 Oct 09
Re: Ox Cheek
very low heat? lowest setting in the oven hardly simmering. tinest of gloops evry now and again. I am only guessing
If you have used to hi a heat dont despair the liquid (ox stock) could possibly make an amazing rissoto. That smell could be your rissoto taste. Red wine, finely sliced caramalised onions. I recall Jamie doing end of stew rissoto.
I messed up Boar once, used the liquid for rissoto, awsome result.
In my bedsit days I bought a slow cooker, pile of sh!te, cooked to high\quick.
I recall doing tail and cheek in 3 to 4 hours, intreresting to see your results.
Last edited by @nGoose1 (Tue 01 Feb 11 9:45pm)
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#3 Tue 01 Feb 11 9:48pm
ert_nuss
- Member Occupation Chef
- From South Africa
- Member since Tue 01 Feb 11
Re: Ox Cheek
I have learnt over years that cooking any ox meat the best method is to simmer it in just plain water from the day before. Best thing to do is to simmer it for 4 hours then let it cool completely. Keep repeating this method and you will start to notice that the meat becomes tender. (you can even add the vegetables, if you want to add, to the meat in the water while it simmers)
Then take the meat out and make your sauce and so forth from the stock you have left from cooking the ox. The flavouring is up to you. Then you can roast it or watever you like.
Hope I helped
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#4 Wed 02 Feb 11 10:45pm
@nGoose1
-
Occupation Shop worker/KP/
- From UK/Germany
- Member since Wed 28 Oct 09
Re: Ox Cheek
Ah yes wheres the Ox from?
Hugh Fearnley Whitingstall is a genius with such things
River Cottage is his web site.
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#5 Sat 19 Jan 13 12:22am
@nGoose1
-
Occupation Shop worker/KP/
- From UK/Germany
- Member since Wed 28 Oct 09
Re: Ox Cheek
Cooked a cheek last week, it took 6hrs, it was amazing. Thwaites Nutty Brown, Parsley mash. Joy!
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#6 Sun 20 Jan 13 11:01am
hippytea
- Member Occupation Chief cook and bottle-washer
- From Scotland
- Member since Mon 12 Sep 11
Re: Ox Cheek
You cannot cook meat hard.
You can cook it dry, but not hard.
If it's dry (as in dry fibres, like straw), you overcooked it, but if it's tough, it needs more time. I've never cooked ox cheek, but I've done hough (shin) and oxtail. Something that tough will take at least 6-8 hours in the slow cooker, it will still be like shoe leather at 4 hours in.
eta: I just realised I answered a question from two years ago. 
But I'll leave it up, in case it helps anyone else. If it's still hard/tough, don't take it out and mourn it, leave it in! Overnight if necessary. Trust me, this is the Truth.
Last edited by hippytea (Sun 20 Jan 13 11:04am)
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#7 Mon 21 Jan 13 12:09am
Ashen
Occupation Why is the Rum always gone???!
- From out to lunch
- Member since Sat 07 Jan 06
Re: Ox Cheek
i will second that.. I once had to wait 20 hrs+ ( 8 hrs in smoker,12 + in slowcooker) to finally get a bear roast to break down into something nice and tender enough to do a pulled meat sandwich. It was fantastic when it finally got there but for some cuts especially from older animals , there is no substitute for time.
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