Next time you visit the meat counter ask your butcher for Ox Cheeks. These are large pieces of relatively fat free joints that are perfect for braising, stewing and mincing. The flavour is full and may take a bit longer to cook but the wait is well worth it. Marinade in somw olive oil and red wine over night in the fridge. Voila, happy cooking.
Sorry, sounds interesting but out of my league. I don’t even know where to buy or find ox anything here. Sorry!