Ox cheeks in lemon garlic confit

Ox cheeks in lemon garlic confit, ingredients

Ox cheeks in lemon garlic confit, before long baking

Ox cheeks in lemon garlic confit

Ox cheeks in lemon garlic confit

 

Saw this recipe for pork shoulder in How to eat a Peach by Diana Henry, find it very refreshing, and try it on ox cheeks instead. Really very different from what I used to do, this one has a fresh lemony taste, rounded flavors of garlic and herbs, and of course the collagen in cheeks is all soft and lovely, a nice change.

 

1. Bring to simmer ox cheeks with whole lemon cut into quarters, whole head of garlic cut in halves horizontally, 5 sprigs of rosemary and 5 of bay leaves, season with salt & pepper, 100ml of white wine and enough olive oil to cover cheeks.

2. After simmering for 5 minutes, transfer to a baking dish with lid, bake at 150˚C for 2.5 hours.

3. When ready, gently spoon off the oil on top, for use in futuer cooking, the garlic and lemon skin are extremely soft and tasty too.