Take a look at what’s beef cheeks and get inspired. Can’t see what you’re looking for?
Browse our collection of cooking guides. This collection of beef cheek recipes is sure to convert sceptics to the joys of this underrated cut. For a rich, comforting, classic French interpretation, try Pierre Koffmann’s braised beef cheek recipe, cooked in a robust red wine for superb depth of flavour and served with fabulously buttery mash. Paul Foster’s beer-braised beef cheek recipe is a sight to behold, served with onions and girolles for a refined finish. An easy beef stew that’s ready when you are.
Throw store cupboard ingredients into the slow cooker with some inexpensive braising steak and serve with mash. Look for beef that’s firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an ‘off’ smell. Always check the ‘use by’ dates on pre-packed meat. Colour is often cited as a means of determining the quality of beef, but it can’t be used as the main indicator of quality. Meat that has been vacuum-packed shortly after slaughter will retain a bright-red appearance with white fat. Marbled meat is considered to be more flavoursome and tender because the fat lubricates the meat during cooking and adds another layer of flavour.