This collection of beef cheek recipes is sure to convert sceptics to the joys of this underrated cut.
For a rich, comforting, classic French interpretation, try Pierre Koffmann's braised beef cheek recipe, cooked in a robust red wine for superb depth of flavour and served with fabulously buttery mash.
As well as wine, braising cheeks in beer is also a good option – Paul Foster's beer-braised beef cheek recipe is a sight to behold, served with onions and girolles for a refined finish.
Want more recipes like these in your inbox?
Sign up to the Great British Chefs Newsletter for all the latest recipes and features
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
