Braised Ox Cheeks with Crushed Potatoes

Up until a few years ago, ox cheeks were a forgotten cut of meat, but they’re becoming very popular again and no wonder – they are so delicious. They can be a little tricky to prepare as you need to trim them carefully, removing all the sinew before cooking, but if you have a butcher, ask him to do this for you. Crushed new potatoes are perfect with this dish and I would recommend Vitelotte, Jersey Royal or Charlotte, or even Ratte – just don’t forget a good glug of olive oil and the herbs.