Description
When the weather starts to cool, beef cheeks beg to be slowly braised in red wine or even guinness and served on a bed of potato mash, parmesan polenta or creamy parnsip puree. Shred them and make a luscious lasagne or a ragu to serve on pasta; or step out of your comfort wheel and smoke them for tacos.
Here are some example recipes: SMOKE, LASAGNA, SLOWCOOKED BEEF CHEEKS ON PARNSIP PUREE AND CHIMICHURRI
Note: 2 cheeks per approximate 1kg packets
