Braised Ox Cheek with Root Vegetables

Ingredients

• 1 half head (about 2-3 lbs) Ox cheek, bone-in (Ask your butcher to prepare half an ox head)
• 4 quarts Water for boiling (Enough to cover the meat)
• 4 medium Carrots, peeled and cut into chunks (For serving)
• 2 medium Turnips, peeled and cut into chunks (For serving)
• 2 teaspoons Salt (To taste)
• 1 teaspoon Black pepper (Freshly ground, to taste)

Instructions

1. 1Wash the ox cheek thoroughly under cold running water. Place it in a large bowl and cover with cold water. Let it soak for 2-3 hours to remove any blood and impurities.
2. 2Remove the ox cheek from the soaking water and pat dry. Using a heavy knife or cleaver, carefully break the bone in two places, taking care not to cut through or damage the surrounding flesh. This helps the meat cook more evenly.
3. 3Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
4. 4Carefully place the prepared ox cheek into the boiling water. Add salt and pepper. Return to a boil, then reduce heat to maintain a gentle simmer. Cook for 2.5 to 3 hours, skimming any foam or impurities that rise to the surface during the first 30 minutes.
5. 5About 30 minutes before the ox cheek is done, add the prepared carrots and turnips to the pot. Continue simmering until the vegetables are tender and the meat is falling off the bone.
6. 6Carefully remove the ox cheek from the pot using a slotted spoon or tongs. Remove and discard the bones. Place the meat on a serving platter and arrange the cooked carrots and turnips around it. Ladle some of the cooking liquid over the meat to keep it moist. Strain and reserve the remaining cooking liquid for making barley broth if desired.