Braised Ox Cheeks with Thyme

Joues de boeuf braisées au thym

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

The head of any bull that has gone several rounds in the bullring is proudly presented by the butcher on a piece of fake grass or surrounded with little carnations. If you ever come across one, these taureaux take longer to cook than conventional butcher’s beef, but are worth the time it takes as they are big on flavour. Ox cheek is a favourite piece of meat for braising, giving off a velvet-textured, rich jus with deep relish.