If you've never cooked beef cheek, this recipe will surprise you with the succulent and exquisite result! Beef cheek with ...

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 ...

Beef cheeks are a cheap cut of meat, but once slow-cooked, they are meltingly tender and full of flavour. Put the beef cheeks in a dish and top with the wine, bay, garlic and shallots. Cover and ...

Prepare the cheeks: Clean and trim the beef cheeks. Put them in a container ... When the cheeks are fall-apart tender, use two forks to pull the meat apart in the pan so that it mixes in with ...

Cook this flavourful cut of meat low and slow and you'll be rewarded with the most tender meat imaginable. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot ...

Beef cheeks are wonderful in a red-cooked dish but ... which will result in tender meat in 30 to 45 minutes, or low and slow in a heavy pot on the stove, which takes about three hours.

It begins with searing the meat, adding complementary ingredients ... The quality of what you add defines the end dish so, by using a beautiful beef stock, you will get a "silk purse from a ...

I use beef cheeks for rendang, but you can also use brisket ... Don't use a lean cut or the end results will be throat-chokingly dry and hard. The meat needs about three hours to simmer until ...

I have a suspicion that the meat may not be getting browned enough before slowly cooking it, but that may not be your answer. Key to the "stew" is the beef itself. I'm a huge fan of beef cheek for ...