She stopped by The Ten on Monday to make a creamy polenta and braised beef cheeks dish. Ingredients: Beef cheeks, 12 pieces Carrot, 5 carrots cut up Celery, 6 ribs cut Onion, 3 onions cut Rosemary ...

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 ...

Beef cheeks seem to be gaining popularity lately, having seen quite a few recipes using this cut in the media recently. This recipe here is one that I've developed over the years and I make it ...

This simple ravioli recipe uses tender braised beef cheek (or ox cheek) as a filling. You can increase the quantities of the beef and have it for a separate meal, or use it as a ragu for pappardelle.

Prepare the cheeks: Clean and trim the beef cheeks. Put them in a container ... Serve and enjoy! Recipe courtesy of The Food 52 Cookbook by Amanda Hesser and Merrill Stubbs/William Morrow ...

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 pig's ear" result. This recipe is flexible, simply use quantities to suit ...

Heat a large pan over a medium heat and drizzle with olive oil. Carefully place the beef cheeks in the pan and brown on each side. Then place into the pressure cooker. Return the pan to the heat ...

Beef cheeks are wonderful in a red-cooked dish but ... which takes about three hours. I’ve given the recipe for the latter method. Chun pei is dried, aged tangerine peel; it adds a deep, complex ...

There are as many recipes for beef rendang as there are ... to balance the richness of the rendang. I use beef cheeks for rendang, but you can also use brisket or any well-marbled cut that has ...

We suggest using beef cheeks, beef shin or chuck steak for this recipe. And wait: there’s more. If you want to make your slow-cooker beef all the more succulent, Natasha says: “I like to brown ...