Beef Cheeks x 2

"Rediscover the Culinary Gem: Beef Cheeks, Slow-Cooked Perfection

Our Beef cheeks offer a delightful culinary adventure. Slow-cooked to absolute tenderness, they're a revived classic cut, known for their rich and sumptuous flavours. This cut, derived from the cheek muscles of the ox, showcases its true potential when prepared with patience.

Ideal for crafting unforgettable stews, braises, and dishes that melt in your mouth, Ox cheeks provide a remarkable depth of flavour. As a versatile ingredient, they absorb the savoury essence of your favourite sauces, seasonings, and herbs, making them a must-try for any gourmet chef or home cook.

Package Size:

Each package contains two cheeks, totalling approximately 1kg making it perfect for serving 2-4 people. 

**How to Cook Beef Cheeks**

**Preparation**:
1. **Trim and Season**: Start by trimming any excess fat or sinew from the beef cheeks. Season generously with salt, pepper, and your choice of herbs, such as thyme or rosemary, for enhanced flavour.
2. **Searing**: Heat a heavy-based pan or Dutch oven over medium-high heat. Add a splash of oil, then sear the beef cheeks on all sides until nicely browned. This step helps lock in flavour and creates a beautiful crust.

**Cooking Methods**:

**1. Slow-Cooking (Best Method)**:
   - After searing, transfer the beef cheeks to a slow cooker.
   - Add vegetables like onions, carrots, celery, and garlic, along with a splash of red wine or beef stock for moisture and flavour.
   - Cover and cook on **low for 6–8 hours** or on **high for 4–5 hours**, until the beef cheeks are tender and easily pull apart with a fork.
   - Serve with mashed potatoes or creamy polenta for a comforting meal.

**2. Oven-Braising**:
   - Preheat your oven to **150°C (300°F)**.
   - After searing, return the beef cheeks to the pan or Dutch oven, adding vegetables, red wine, or stock.
   - Cover with a lid or foil and place in the oven.
   - Cook for **3–4 hours**, checking occasionally to ensure there's enough liquid in the pan.
   - The beef cheeks are done when they’re fall-apart tender and richly flavoured.

**3. Pressure Cooker (Quicker Method)**:
   - Sear the beef cheeks in the pressure cooker on the sauté setting.
   - Add your vegetables, red wine, or stock.
   - Secure the lid and cook on **high pressure for 50–60 minutes**.
   - Once cooked, allow the pressure to release naturally before removing the lid.
   - This method provides the same tenderness as slow-cooking but in a fraction of the time.

**Resting and Serving**:
   - Once the beef cheeks are cooked, let them rest for about 10 minutes before serving to allow the juices to redistribute.
   - Serve whole or shred the cheeks for a rich, flavourful dish. Pair with roasted vegetables, mashed potatoes, or in a taco for a delicious twist.

**Tip**: Beef cheeks benefit from long, slow cooking to break down the collagen, resulting in an incredibly tender and flavourful dish.