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How to cook the Perfect Beef Cheeks

The Perfect Beef Cheeks Recipe

3 - 4

Serves

15 mins

Prep Time

5 hrs 10 mins

Cook Time

James Smith "The Tattooed Butcher"

Recipe author

James Smith "The Tattooed Butcher"

When slow cooked, beef cheeks deliver a divine, melt-in-the-mouth texture and beautiful flavour. Perfect on a cold winter's night, or just whenever you feel like treating yourself!

When slow cooked, beef cheeks deliver a divine, melt-in-the-mouth texture and beautiful flavour. Perfect on a cold winter's night, or just whenever you feel like treating yourself!

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Dinner,

Family Favourites,

Casserole/Slow,

Special Occasion & Entertaining,

Ingredients

Beef Cheeks

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2 Quality Mark beef cheeks

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800 ml beef stock

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1 tsp onion powder

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Culley's Charcoal Rub

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small handful fresh rosemary

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2 garlic cloves

finely chopped

Method

Beef Cheeks

1

Trim all the fat and silver skin off the beef cheek.

2

Preheat oven to 150°C

3

Rub generously with Culley's charcoal black rub and a touch of salt and pepper.

4

Place the beef cheek in a baking dish and cook for 1 and a half hours.

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5

Mix together beef stock, onion powder, fresh rosemary and garlic.

6

Remove the beef cheek from the oven, pour your mixture into the dish, cover with tinfoil and cook for a further 3 hours at the same temperature.

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7

Remove dish from oven and rest for 30 minutes before removing the tinfoil.

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8

Slice and serve your amazingly tender beef cheeks.

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