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James Martin was cooking beef cheeks today
BBC1 they did look good (Monday

The ones I did on Sunday turned out super soft and yummy and cooked a lot quicker than I thought they would. I now have four portions in the freezer

Will see if I can find the James Martin one on iPlayer - thanks x

meriad wrote:Will see if I can find the James Martin one on iPlayer - thanks x

Well that wasn't hard.... found it and will be watching it today (a really busy day at work you see)

Pig cheeks also appear to be on the way in. I have seen quite a few cooks on the TV doing them in various ways.

I've got a kilo on order with the butcher to collect on Saturday. Again for the slow cooker but with a sage and white wine base - absolutely superb. I'll get the link for the recipe when I'm home if you want?

Yes please.

I've never had these, what sort of texture are they? I assume they taste beefy, like steak? What did you have with it Ria?

Frank, apologies - I got home a bit later than expected yesterday and didn't switch on the laptop... but here is the recipe for the pork cheek

http://scandelights.com/2012/05/13/pigs ... -and-sage/ - it really really is yummy


Kaz, the cheeks are a very muscular meat so probably quite like brisket; very little fat on them really, just lovely and meaty. I had some for lunch yesterday and just had it with some pasta but it could have done with a bit more sauce. Ideally I'd probably have put a dollop of creme fraiche on top or some salsa on the side (this lot was done as a BBQ pulled beef) but I didn't have and was too lazy to pop up to the shops

When I did the pulled pork a while back I had a friend round for lunch and served them with nachos and grated cheese and then microwaved so the cheese melted, with guacamole and salsa on the side - that was lovely and I don't see why it wouldn't work as well using the pulled beef.

I'm going to try the James Martin recipe next time I do beef cheeks as I think it's a better flavour combination

But cheeks definitely are a good cut of meat to try if you haven't yet

You can also use them for any casserole recipe, they just need longish cooking

Wm here's an earlier thread about pig cheeks:
viewtopic.php?f=7&t=2739&p=36198&hilit=pig+cheeks#p36198