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Yes, after four hours the meat falls apart. Ox cheeks are really tough hence slow cooking. I use a large tagine dish. Shop around sainsbury do them occasionally, but don't go anywhere upmarket and pay more than 4 quid.
The other colombian stews I do in a large pot are:-
Mondongo - when i find tripe
Sancoucho de Cola - when I find ox tail -
I really fancied some ox cheeks yesterday, went to the shops and they've stopped doing all the good stuff like oxtail, tongue, heart and cheeks... Bloody shame that...
almac68
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@mashton
Damn those ox cheeks sound amazing.
Gonna do that this week.