Christine McFadden Cookery and Food Writing
Christine McFadden with students
Alternative Pancakes
A Taste of Rabbit
Beyond Carrot Cake
Cheeks and Chaps
Cherries are the Only Fruit
Cool Curries
Drupe fruit
Feel the Fear and
Cook it Anyway
Festive Flours
Glorious Globes
Glorious Greens
Glorious Grouse
Golden Orbs
Good Eggs
Great British Nuts
Great British Pies
Green Heads
Heavenly Herbs
I Just Happened to Have…
a guinea fowl, kaffir
lime leaves and...
I Just Happened to Have…
a shoulder of goat, some
dried apricots and
a few almonds
Mellow Fruitfulness
More Than Marmalade/2
Of Cabbages and Kings
Pears and Partridges
Pumpkins and Winter Squash
Rhubarb Renaissance
Roasting Chestnuts
Strawberry Fare
Time to Talk About Eggs
The Charm of the Chilli
The Not-So-Humble Parsnip
We Won't Go Until
We Get Some
Wild and free
Meat Cookery Classes Christine McFadden South West England
Braised Ox Cheeks Christine McFadden

Christine's blog

This is the place to enjoy Christine's food-related musings – from seasonal food and food producers to cooking tools, food markets and gastro-travel. You'll also find some must-try recipes and invaluable tips and techniques.

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Cheeks and Chaps

A recent freezer cull unearthed two packets of something curiously labelled 'Beast Cheeks' that I remembered buying from the rather glamorous farm shop on the Welbeck Estate in Nottinghamshire. Judging by their weight and size, these were no ordinary cheeks. Each was a seriously hefty lump of rich ruby-red meat engrained with a delicate tracery of creamy sinew.
Intrigued by the term 'beast', I learned from a local farmer that it is a traditional term for any beef animal, and that those in my freezer were undoubtedly ox cheeks, which would account for their size.

Cheeks are pure muscle, and all that cud chewing means they do a lot of work. This, in turn, makes them tough and sinewy, just like other hard-working parts of the animal – shin and shoulder, for example. The good news as far as we cooks are concerned is that cheeks have a superb flavour, and when slowly braised become meltingly tender.

Choosing your cheeks
Ox and beef cheeks are the biggest, ranging from 450–600g per cheek. Pig cheeks are about 100g each. Though tasty, lamb and goat cheeks are too small to make a decent meal.

Pig cheeks are often butchered to include the fatty jaw. They are then boned and cured like ham to become Bath Chaps. Usually coated in orange crumbs and vacuum-packed, they have a long shelf-life and are worth snapping up if you come across them. Traditional butchers, markets and farm shops are the best hunting grounds.

Cheeks and chaps make welcome fodder at this time of year. Chaps are precooked, so simply slice them into bite-sized chunks and eat straight from the packet, or sizzle in a little fat until crisp at the edges. They are a real treat for a weekend breakfast, served with sourdough toast, and perhaps a fried egg. For a tasty midweek supper, enjoy them with crispy hash browns and lightly cooked Savoy cabbage.

Beef or ox cheeks require more time and devotion, but are well worth the investment. The Braised Cheeks recipe is perfect for a relaxed weekend when you can enjoy time in the kitchen. Marinate the cheeks on Friday night, then simmer leisurely throughout Saturday afternoon ready for a lip-smacking dinner or Sunday lunch.


© Christine McFadden, February 2014

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