Monday, 28 March 2016

The Ox Cheeks The holy trinity of food.

Food like fashion goes through phases, in or out?  At the moment the in thing is the extensive explosion of turning food into a serious art not produced in a kitchen but a laboratory. At the same time foods such as tripe, trotters are coming back into fashion because to be honest who wants to leave a restaurant having paid through the nose for your molecular meal and then trying to find a place selling a kebab on your way home. I certainly wouldn't  want to.

Our cuisine here at Casa Joya changes with  seasons, it is a well known fact that winter dishes need to hearty and warming.  For that we introduce Oxtail, Ox Cheek to give that comforting,  tasty and filling meal.

Ox cheek or tail both need to cook nice and slow .  To start you need to heat oil in a pan, once hot seal the meat before transferring to a solid base sauce pan.

In here you add some water enough to  cover the meat, onions, garlic,  red wine, salt and any of your favourite spices to taste. Bring to boil then reduce the heat and simmer gently for 3 hours or more or until soft and almost falling apart. The water should have reduced by now into a nice brown sauce.
Might not photograph well but it sure tastes divine.

Accompanied by a full bodied red. Perfect! !