Beef cheek ragu slowly cooked in the oven in a rich and bold red wine sauce, it is perfect for stirring through pasta or filling a sandwich.

A cow’s cheeks are some of the most used muscles in its body resulting in dense and gelatinous meat. They are incredibly flavoursome.

These pressure-cooked beef cheeks are ultra fork-tender with a super flavourful sauce that’s almost better than the meat itself.

My Slow Cooker Daube of Beef is a take on a French red wine beef stew with prunes. Comfort food at its best.

Winter is coming! The perfect winter meal, melt in your mouth Beef cheeks with parsnip purée & watercress perfect matched with Shiraz.

Beef cheeks pack loads of flavour but can be tough. Braise them with red wine till tender and serve with pasta for a hearty winter dish.

Slow braised, falling-apart-tender beef cheek ragu in a rich tomato sauce, coating al dente strands of parpadelle. Easy & impressive!

Paleo Beef Cheek Braised with Tomatoes in Paleo Tortillas from the cookbook “The Paleo Foodie”!

Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion by Francisco Pazos

Beef cheek ravioli with celery leaf gremolata. A truly unique recipe! The sauce is actually encased inside the ravioli.

Beef Cheek Daube with Carrots and Elbow Macaroni.

Good things come to those who wait: Braised Beef Cheek with Pedro Ximenez Sherry and Cauliflower Puree.