Melt-in-your-mouth and perfectly proportioned, beef cheeks really are a cut above. What are beef cheeks? Is beef cheek a good cut of meat? The cut beef cheeks is named as such because it really does ...

There are many cuts of beef out there, but one especially underappreciated cut should hit the slow cooker to achieve ...

For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably ...

Heat the oven to 150C/140C fan/gas mark 2. Dry 1kg beef cheeks with kitchen paper – they will get a much better colour if they’re dry. Halve each one or leave them whole, depending on size.

600 grams beef cheek meat (gyu-hoho-niku) (beef shank may be used instead), 1 lemon, 3 grams lemongrass (dried), 2 bay leaves, 4 stems each of mint, rosemary and thyme, 1 and 1/2 cloves garlic ...

Remove the beet before serving. Prepare the cheeks: Clean and trim the beef cheeks. Put them in a container in which you can marinate them. Remove the stem and seeds from the ancho chili ...

Simon Gault said he was worried about finding the main ingredient for his dish, beef cheek, in his local New World, but his favourite supplier Neat Meats came to the rescue. He said beef cheek may ...