Bought some of these in Moore Wilson Fresh today, anyone have any experience of cooking these!
davidt4,
Jan 11, 5:39am
Beef cheeks have fantastic flavour and texture, and have a lot of connective tissue.They are best braised or casseroled at a low temperature.They will need about five hours at 150C, longer is better.
That looks amazing too, appears the key is overnight preparation, will try one of these next week, those BBC recipes are really good I tried the steak and oyster guinness pie recipe from that site, splendid.
anne1955,
Jan 11, 6:27am
Any type of cheeks are just so wonderful hard to be able to buy them though.yummy slower cooker stuff red wine slow cooked Wish we could get things like that down here :(
karenz,
Jan 11, 6:46am
This is the first time Moore Wilsons have stocked them, they are not expensive either $10.95 a kilo, looking forward to cooking them, possibly the next fashionable thing like pork belly seems to be now.
millseys,
Jan 11, 8:37am
Oh I am going to bookmark this thread! When we had our latest home kill done we kept the cheeks for the first time ever
indy95,
Jan 12, 1:10am
And of course, as soon as that happens the price will go sky-high just like oxtail and lamb shanks.
Yes and now pork hocks, blardy TV chefs have a lot to answer for.
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