Beef Cheeks 2kg – Grass Fed – Amazing Flavour

£26.00

Cook this flavourful cut of meat low and slow and you’ll be rewarded with the most tender meat imaginable.

BRAISED BEEF CHEEKS

Cheeks are one of the hardest-working muscles in the animal – think of cows chewing on grass all day long. This means that the meat is quite tough unless it’s cooked gently, for a long time.

Whilst you might have to put more time into cooking this cut of meat, you will be rewarded with an intense meaty flavour and wonderfully savoury cooking juices.

When you decide to buy beef cheeks, go to your local butcher, who will skin the cheeks for you. Ask them to trim off most of the fat so that you’re left with a nice chunk of meat with just a little fat around the sides to help it stay moist during cooking.

Description

Beef Cheeks – Cook long n slow for Perfection

Beef Cheeks – Used in Braising for Amazing Flavours

Cook this flavourful cut of meat low and slow and you’ll be rewarded with the most tender meat imaginable.

Beef Cheeks
Beef Cheeks

BRAISED BEEF CHEEKS

Cheeks are one of the hardest-working muscles in the animal – think of cows chewing on grass all day long. This means that the meat is quite tough unless it’s cooked gently, for a long time.

Whilst you might have to put more time into cooking this cut of meat, you will be rewarded with an intense meaty flavour and wonderfully savoury cooking juices.

When you decide to buy beef cheeks, go to your local butcher, who will skin the cheeks for you. Ask them to trim off most of the fat so that you’re left with a nice chunk of meat with just a little fat around the sides to help it stay moist during cooking.

4 Large Beef Cheeks

2 Large Onions

5 Carrots Cut into Chunks

1 Bulb of Garlic Cut in half

3 Sprigs Thyme

1 Litre Strong Beer

Sea Salt – Fresh Black Pepper

2 tbsp Olive Oil

150g Butter

1 Litre Beef Stock

3 Star Anise

50g Caster Sugar

1kg of Buttery Mashed Potato

Method

  1. 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 overnight.

  2. Preheat the oven to 150C/300F/Gas 2.

  3. Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade.

  4. Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside.

  5. Return the beef to the pan with the reserved marinade and add the beef stock.

  6. Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours.

  7. Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed.

  8. Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon.

  9. Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste.

Additional information

Weight 2 kg