The bottom line is that beef cheeks are a seriously underrated cut of meat that you'll be able to fully appreciate with the help of your slow cooker. Read the original article on The Daily Meal.

Coat the meat with a spoonful of glaze (40) and finish with fresh mint leaves (41). Your beef cheek with artichokes is ready to be served (42)!

Cook this flavourful cut of meat low and slow and you'll be rewarded with the most tender meat imaginable. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot ...

2. Trim: Place the beef cheek on a cutting board. Use a sharp knife to trim away any excess fat and silver skin. Be careful to remove tough connective tissue while preserving the meat.

To make the beef cheek filling, roll the beef in the flour and pat off any excess. Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over.

It begins with searing the meat, adding complementary ingredients ... The quality of what you add defines the end dish so, by using a beautiful beef stock, you will get a "silk purse from a ...

Beef cheeks seem to be gaining popularity lately ... I've developed over the years and I make it with different cuts of meat on a monthly basis: cheeks, tongue or crosscut. My local butcher ...

The thick, fatty, layered part of the brisket is tender when it’s cooked low-and-slow, but if you use the flat, lean part, the meat becomes hard and dry. So lately, I’ve been using beef cheek ...

Beef cheeks are wonderful in a red-cooked dish but ... which will result in tender meat in 30 to 45 minutes, or low and slow in a heavy pot on the stove, which takes about three hours.