I picked up something different from Kingsleys Meats recently - ox cheeks at the very decent price of $19.99/kg. Ox cheeks (much like beef cheeks) are exceptionally tender especially when long slow cooked as a casserole using my simple but fool-proof 4 fold casserole formula: 1. pastured meat: in this case ox cheeks 2. herbs and spices: garam masala (a spice blend from About Life or other organic store) plus unrefined salt and cracked pepper 3. liquid: beef stock (preferably home made from pastured beef bones) to just cover the meat, a splosh of red wine and some tomato puree (from glass bottles not tins). 4. vegetables: add whatever chopped veggies take your fancy like carrots, sweet potatoes, green beans, potatoes etc. This time I simply added loads of diced garlic and onions.
Place all of the above ingredients into an oven-proof casserole dish (eg Le Creuset) or slow cooker and whack in a 80-120C degrees oven and forget about it for 8-24 hours. The temperature is dependent on length of cooking time (ie 80 degrees Celsius for 24 hours or 120 degrees for 8 hours). With a slow cooker put on the lowest setting.