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@ianpspurs , I just hit the meat/stew button and get on with other things. One thing that usually happens here, if I'm wearing the chef's hat is I'll cook earlier than we intend to eat, and leave it on keep warm, which could be for a few hours.
My cooking days are usually when MrB plays golf, and comes home very hungry, so on those days we tend to eat early, so something "maturing" in the pot is ideal, because we can eat something nourishing and warming very quickly.
I like ox cheek, but personally prefer pork. They're just a bit smaller, but also end up velvety, and for both the liquids end up quite velvety, due to all the connective tissue that just melts into the deliciousness.
This afternoon, I will be cooking butter chicken, as part of our Indian evening meal. As we have wall to wall rugby today, golf day rules apply (without the exercise)!