Channing Tatum pulls ‘Magic Mike’-like moves in front of Wrexham players in Super Bowl ad I was laid off and forced to retire ...

Melt-in-your-mouth and perfectly proportioned, beef cheeks really are a cut above. What are beef cheeks? Is beef cheek a good cut of meat? The cut beef cheeks is named as such because it really does ...

There are many cuts of beef out there, but one especially underappreciated cut should hit the slow cooker to achieve ...

This simple ravioli recipe uses tender braised beef cheek (or ox cheek) as a filling. You can increase the quantities of the beef and have it for a separate meal, or use it as a ragu for pappardelle.

Heat a tablespoon of the oil in a large pan and when smoking hot, season the beef cheeks and add to the pan. Seal all over and place in a baking dish or casserole. Add the other tablespoon of oil ...

Beef cheeks naturally contain a lot of collagen which, when cooked long and slow, converts into a luscious rich texture. The cheeks will be extra tender and flavoursome if prepared a day in ...

600 grams beef cheek meat (gyu-hoho-niku) (beef shank may be used instead), 1 lemon, 3 grams lemongrass (dried), 2 bay leaves, 4 stems each of mint, rosemary and thyme, 1 and 1/2 cloves garlic ...

Simon Gault said he was worried about finding the main ingredient for his dish, beef cheek, in his local New World, but his favourite supplier Neat Meats came to the rescue. He said beef cheek may ...

Heat the oven to 150C/140C fan/gas mark 2. Dry 1kg beef cheeks with kitchen paper – they will get a much better colour if they’re dry. Halve each one or leave them whole, depending on size.

Remove the beet before serving. Prepare the cheeks: Clean and trim the beef cheeks. Put them in a container in which you can marinate them. Remove the stem and seeds from the ancho chili ...