I rarely have a lot of spare time on my hands, but when the weather gets cooler there is nothing better than long, slow cooking. One favourite dish is Slow Braised Beef Cheeks, and I know many of you feel the same way, as this is the most visited recipes on my website! I use a heavy based casserole, just large enough for the meat to fit into. Once the cooking process is done, and this can take up to 6 hours depending on the breed of the animal, allow the cheeks to cool to make it easier to trim any gristle. Another tip is to refrigerate the juices, this helps in removing the fat, then you can reduce juices to a syrup and gently warm to serve with creamy polenta. If this recipe is yet to make an appearance on your winter table, then wait no longer because believe you me, it's well worth the effort! -MB
