Beef Cheeks

Beef cheeks are a hardworking muscle that needs time, but they repay it. Ours are trimmed, so they are ready to go in the pot. Brown them, then braise or pot roast them gently with onions, carrots and stock until the texture turns soft and tender. Slow-cooked beef cheeks go well with mash, creamy polenta or a good ragù, and they reheat well the next day.