BUTCHER’S CUT BEEF CHEEKS

An ideal cut for colder weather, beef cheeks make for a rich, tender meal, whether it be a casserole with red wine, a decadent ragu or a moreish pie filling. Beef cheeks can be cooked for anywhere between three and eight hours for flavoursome, melt-in-your-mouth meat. This often-overlooked cut is taken from the cheek of the animal, and generally weighs around 400g. The muscle is dense and sinewy from consistent use when the cow chews. Ask your butcher to clean off some of this sinew for easier at-home preparation.