RecipeMuncher

Beef cheeks can be a little hard to find. Legislation passed in the wake of the BSE scare of the mid 1990s meant they were completely off menu for quite some time and even now a quiet word in your butcher’s ear will likely be necessary to score the bounty. A general rule of meat cookery runs thus – the more work it does, the longer it cooks. A beef cheek is probably the natural end point of the scale. There aren’t many calories in grass so – being a ruminant – a cow has to get throug (...)