Bannatyne's Beef Cheeks
is on back order
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Beef cheeks are a delicious rarity, mostly because it of how the the slaughter processes work in South Africa. They are an offal, but a delicious one at that. It gives huge credence to the idea of eating from nose to tail. It is a huge pity that they are not more readily available.
Braised low and slow for about 4 hours they are rich and beefy. I like to do them with a really simple trio of diced carrots, onions and celery with a good glug and bit of wine cooked to the are falling apart. I also like them with creamy mash or stuiwe pap. They are the ultimate comfort food. A glass of red in hand does not harm things either.