Beef Cheeks 2.5kg – Cook long n slow for PerfectionBeef Cheeks 2.5kg – Used in Braising for Amazing FlavoursBeef Cheeks 2.5kg – Order Online or Call 07932 686498 to place an OrderBeef Cheeks 2.5kgBeef Cheeks 2.5kg Butcher provides top-quality beef cheeks that are grass-fed and weigh 2.5kg.These beef cheeks 2.5kg are known for their amazing flavour.Our products are carefully sourced and selected to ensure the highest standards of quality and taste.When it comes to beef cheeks 1kg, we take pride in offering you the best.Trust Beef Cheeks Butcher for a truly satisfying culinary experience.Cook this flavourful cut of meat low and slow and you’ll be rewarded with the most tender meat imaginable.BRAISED BEEF CHEEKS 2.5kgCheeks are one of the hardest-working muscles in the animal – think of cows chewing on grass all day long. This means that the meat is quite tough unless it’s cooked gently, for a long time.Whilst you might have to put more time into cooking this cut of meat, you will be rewarded with an intense meaty flavour and wonderfully savoury cooking juices.When you decide to buy beef cheeks, go to your local butcher, who will skin the cheeks for you. Ask them to trim off most of the fat so that you’re left with a nice chunk of meat with just a little fat around the sides to help it stay moist during cooking.4 Large Beef Cheek2 Large Onions5 Carrots Cut into Chunks1 Bulb of Garlic Cut in half3 Sprigs Thyme1 Litre Strong BeerSea Salt – Fresh Black Pepper2 tbsp Olive Oil150g Butter1 Litre Beef Stock3 Star Anise50g Caster Sugar1kg of Buttery Mashed PotatoMethodFor the beef cheek, 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 overnight.Preheat the oven to 150C/300F/Gas 2.Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade.Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheek two at a time and fry on each side until browned. Remove and set aside.Return the beef to the pan with the reserved marinade and add the beef stock.Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours.Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed.Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon.Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste.what are beef cheekwhat do beef cheeks taste liketrimmed beef cheekswhat part of the cow is beef cheekslow cooked beef cheek reciperecipe for braised beef cheeksubstitute for beef cheekgrass fed beef cheekprice of beef cheeksslow cooker beef cheeksbeef cheeks nutritionsubstitute for beef cheekswhat part of the cow is beef cheeksrecipe for braised beef cheeks
