Qu'est-ce que le/la/l'Ox Cheek ?
A cut of beef from the facial muscle, known for its rich flavor and tenderness when slow-cooked due to high collagen.
Quel goût a le/la/l'Ox Cheek ?
Le/La/L'Ox Cheek a un goût rich, beefy, umami, slightly sweet avec des arômes deeply savory, meaty.
- Taste
- Rich, Beefy, Umami, Slightly Sweet
- Texture
- Extremely Tender (when slow-cooked), Gelatinous, Moist
- Aroma
- Deeply Savory, Meaty
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
Per 113g (4 oz)Le secret du chef
Braise ox cheeks until fork-tender, allowing the collagen to melt and enrich the sauce; rest well before serving for optimal texture.
Substituts & Proportions pour Ox Cheek
Le meilleur substitut pour le/la/l'Ox Cheek est Beef Short Ribs, à utiliser dans un rapport de 1:1. Similar rich flavor, high collagen, and requires slow cooking for tenderness.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Beef Short Ribs Meilleur | 1:1 | Similar rich flavor, high collagen, and requires slow cooking for tenderness. |
| Oxtail | 1:1 | Very rich, gelatinous, and suited for long, slow braises, though bonier. |
| Chuck Roast | 1:1 | A more common cut for pot roasts, becomes tender with slow cooking. |
| Pork Shoulder (Boston Butt) | 1:1 | For a non-beef option with similar slow-cooking properties for pulled meat. |
Comment choisir et conserver le/la/l'Ox Cheek
- Look for well-trimmed cheeks with good marbling.
- They are often sold fresh or frozen by butchers.
Quels accords culinaires avec le/la/l'Ox Cheek ?
- Red wine
- root vegetables
- thyme
- bay leaf
- mushrooms
- polenta
- mashed potatoes.
Questions fréquentes
Quel goût a le Ox Cheek ?
Rich|Beefy|Umami|Slightly Sweet Deeply Savory|Meaty
Quel est un bon substitut pour Ox Cheek ?
Le meilleur substitut est Beef Short Ribs (1:1). Similar rich flavor, high collagen, and requires slow cooking for tenderness.
Comment choisir et conserver le Ox Cheek ?
Look for well-trimmed cheeks with good marbling. They are often sold fresh or frozen by butchers.