Slow cooked ox cheeks

Wonderfully melt-in-your-mouth, rich and flavourful meat.

For 6 people

• 1.8 kg ox cheeks

• 1 teaspoon fine salt

• 0.5 teaspoon black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 0.5 teaspoon ground cumin

• 1 tablespoon cornflour mixed with 1 tablespoon of cold water

1. In a small bowl, mix together the salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin.

2. Layer the cheeks in the slow cooker pan, sprinkling each layer with part of the spice mixture. There’s no need to add liquids. The meat will release liquid as it cooks.

3. Cover and cook on low for 8 hours, until the meat becomes very tender.

4. Mix the cornflour and water to create a cornflour slurry. Gently mix the slurry into the cooking liquids at the bottom of the slow cooker pan. Cover again and cook on high for 30 minutes.

5. Divide the meat between plates, spoon the pan juices on top, and serve.