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brokebroadbeat
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