Although not readily available, Ox cheek can be ordered from your butcher and they are so worth it, literally melt in the mouth and full of flavour. Also a great cheap cut like brisket, perfect for slow cooking.
What you need
4 ox cheeks
Small(it large and drink the rest) bottle of red wine (any you like to drink)
2 medium onions
Thyme and sage tied in a bunch to be fished out later
1.5 pints Beef stock
Seasoned plain flour to coat the beef
What you do
1) cut the onion to a medium dice and fry until translucent
2) cut the ox cheek into generous bite sized chunks, and dust with the seasoned flour
3) add to a casserole dish, sear off the meat, add stock and cook on a low heat for 2-3 hours or until the cheek is tender and the gravy is thick and bubbling
4) serve with creamy mash, spicy wedges, crispy roasters…whatever you fancy!