For the beef cheeks, 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 ...

Beef cheeks are a cheap cut of meat, but once slow-cooked, they are meltingly tender and full of flavour. Put the beef cheeks in a dish and top with the wine, bay, garlic and shallots. Cover and ...

Heat a large pan over a medium heat and drizzle with olive oil. Carefully place the beef cheeks in the pan and brown on each side. Then place into the pressure cooker. Return the pan to the heat ...

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.

Brisket and short ribs might hog all the attention in slow cooker recipes, but beef cheeks? That's where the magic really happens. Yes, these are the actual cheeks of the cow -- but don't freak ...

20 mins 4 hrs 30 mins 5 1kg beef cheeks 2 tbsp olive oil 1 large carrot, diced 1 celery stick, diced 1 large onion, finely chopped 2 garlic cloves, grated to a purée ...