It’s great to see that people are looking at the cheaper cuts of meat again. This is definitely one that most people would avoid probably because of the part of the animal it comes from (for me its Ox Tongue, I know there are plenty of you out there that will disagree). Ox Cheeks are one of one of the easiest cuts to cook with, although you have to cook it for some time. Get your butcher to remove most of the fat and then it’s as simple as making a regular stew. Remember compromising on price does not always mean compromising on taste, if you are buying your meat from your local butcher.

I made this with polenta after seeing something similar on Sunday Brunch. I hadn’t cooked Polenta before; it’s something I had avoided given that some of the offerings I had tasted in the past were akin to wallpaper paste in texture and in taste. The addition of butter, parmesan and cream in this recipe marks the beginning of a beautiful friendship between me and the afore much maligned Polenta..

You can find the recipe here

http://terrylyons.ie/recipes/slow-cooked-ox-cheeks-with-creamy-polenta/