Have you tried them?I think they are absolutely delicious. Long slow cooking, but the result is unbelievably tender.
Here is my favourite recipe:
Slow cooked ox cheeks in wineIngredients
· 3 ox cheeks
· 2 large carrots, chopped
· 2 celery sticks, chopped
· 1 onion, chopped
· 2 garlic cloves
· 1 dash of brandy
· 500ml of red wine
· 1 clove
· 1/2 tsp ground cinnamon
· 750ml of beef stock, or chicken stock if you prefer
· 2 bay leaves
· 1 star anise
· 1 tsp thyme
· 2 tbsp of tomato purée
· 2 anchovies
· 100g of plain flour, seasoned with a generous grinding of salt
· Salt
· black pepper
· flat-leaf parsley, to serve
Method
1. Preheat the oven to 150°C/gas mark 2
2. Trim excess fat of the ox cheeks and render in a hot frying pan
3. Cut each cheek into 6 pieces. Dust each piece in the seasoned flour, lightly coating it.
4. Render the chopped off fat in a large stock pot over a medium/high heat. Brown the ox cheeks in the pan with the rendered fat, add a little oil if needed.
5. Once the meat is nicely browned, remove from the pan and set aside
6. Slice the onions, carrots and celery over a medium/low heat, until soft
7. Once the veg is soft, increase the heat and add the meat back to the pan, with the tomato puree. Mix to coat the ox cheeks and veg in the puree. Cook until slightly darkens and coats the meat in a sticky tomato glaze.
8. Deglaze the pot with the brandy, swirl in the pan.and then add the wine, clove, cinnamon, stock, thyme and anchovies.
9. Bring to the wine and stock to the boil. Cover the pot with a lid and put it in the oven to cook for 2 1/2 hours.
10. After 2 1/2 hours check the meat. Turn off the oven and leave it to sit for half an hour in the hot oven. (Leaving the meat to rest makes the meat fibres relax for an even softer texture). Re-heat before eating if needed.
11. Serve with mashed potato or soft polenta.
Original source:
http://www.greatbritishchefs.com/recipes/slow-cooked-ox-cheeks-recipe 
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