Beef cheeks are, literally, the facial cheek muscle of a cow. It is a lean cut of meat, and tough, so needs slow cooking to produce a tender result.
Serves 4
• 800g of beef cheek, cut into chunky pieces
• flour, well seasoned with salt and pepper
• 1 cup beef stock
• zest and juice of one orange
• half a red chilli (or 1 tsp chilli flakes)
• 400g can diced tomatoes in juice
• 1 bay leaf
• salt and pepper
• Gremolata: orange and lemon zest, 1 clove of garlic, flat leaf parsley
• Preheat the oven to 160C
1. Dust the cheeks with the seasoned flour and brown the meat in batches in a hot pan. Remove and set aside in a baking dish.