Ox Cheek
runderwang · beef cheek · joue de boeuf
Ox Cheek: what every chef needs to know
Ox Cheek, a heavily worked muscle group with an exceptionally high collagen elastin and gelatine content. The constant chewing action throughout the animal's life gives the meat a firm structure that — with slow cooking (braising at 150°C/5–6 hours or sous vide at 68°C/72 hours) — transforms completely into a silky, melting texture with an intense, umami-rich flavour. The gelatine-rich cooking liquid is reduced after braising to a glossy, nappant jus. Ox cheek is popular in modern bistro and haute cuisine kitchens for the dramatic transformation between raw and cooked quality. HACCP: core temperature 70°C (158°F) per EU Regulation 852/2004; during slow cooking, always keep above 68°C (154°F) for food safety.
Ox Cheek: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Ox Cheek: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
braised ossenwang in Barolo with carrots, onion, celery and rosemary, served with polenta of gnocchi
braised ossenwang in Burgundian red wine with lardons, mushrooms and pareluitjes
slowly braised ossenwang on a bed of creamy polenta with Parmesan and gereduceerde braiseersaus
Ox Cheek: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
sear to diepbruin for Maillard; braiser in red wine and broth with aromatics; sieve the sauce and reduce to nappant for service
Drie days on constante temperature for maximum collageenomzetting; result is uitzonderlijk silky smooth; glazing after sous vide
accelerates collageenomzetting aanzienlijk; ideal for mise-and-place; result something less layered of flavour then long braiseren
Ox Cheek: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Ox Cheek: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Ox cheek is available year-round and is a favourite braise in the modern bistro kitchen. Its rich collagen structure makes it particularly well suited to slow cooking.
Ox Cheek: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Ox Cheek: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Barolo (Nebbiolo) with are powerful tannins, teerachtige notes and long aftertaste offers the structure and complexity That the intense ossenwangsmaak and rich braiseersaus requires
- Barolo
- Barbaresco
- Langhe Nebbiolo
Brunello (Sangiovese Grosso) with are dry, tannerijke character and earthy complexity evenbenadert the rijkdom of ossenwang in Tuscan tomato sauce
- Brunello di Montalcino
- Rosso di Montalcino
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Ox Cheek
How long does ox cheek take sous vide?
Optimally 68–72 hours (3 days) at 68°C (154°F) for maximum collagen conversion and a velvety texture. A minimum of 24 hours gives a good result, but not the ideal melting texture. In a pressure cooker, 3 hours at 105°C (221°F) is sufficient.
Why is braising at high temperature less effective for ox cheek?
Above 165°C (329°F), collagen conversion happens too quickly and the protein fibres dry out before the collagen has fully dissolved. Optimum braising temperature is 140–155°C (284–311°F). Low temperature plus longer time (5–6 hours) consistently gives better results.
How much ox cheek per portion?
As a main course, 180–220g per portion (raw weight). Ox cheek loses 30–40% of its weight during braising. One raw cheek weighs approximately 200–300g — precisely enough for one portion.
At what temperature should you store Ox Cheek?
Store Ox Cheek at 0-4°C (raw), -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Ox Cheek professionally?
The primary professional technique for Ox Cheek is Braising at 150°C for 5-6 uur. Always verify core temperature with a calibrated probe thermometer.
Does Ox Cheek contain allergens?
Ox Cheek is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
