Beef cheeks are very cheap cuts of meat and so underestimated. They are the perfect choice for slow cooking dishes and their rich, beefy flavour goes very well with winter vegetables like turnips, carrots, onions, garlic, as well as plain potatoes.
This recipe was taken from a fantastic book "The Irish beef book" by Pat Whelan. I've made few simple changes, mainly to accommodate what I had in my kitchen, as well as the time frame I had to make this dish. I've marinated the cheeks for well over 12 hours (something close to 16 h) and used red ale beer (the cheapest one from the supermarket). The sauce is very thin but rich in flavour, you could thicken it with simple roux, but I didn't think it's needed - it was perfect for small pieces of my fresh baguette to soak up all this amazing brown liquid!
Please be patient and do give the beef cheeks at least 3 hours in the oven. Other than that waiting time, the dish is really uncomplicated and easy to put together, as it cooks almost all on its own!
How to make it...