Comments on: Slow-Cooked Beef Cheeks with Mushrooms and Red Wine

By: Slow-Cooked Beef Cheeks with Mushrooms and Red Wine – See more at: hotlyspiced.c… – My Cooking Ideas 2019

Mon, 23 Sep 2019 22:23:20 +0000

[…] Slow-Cooked Beef Cheeks with Mushrooms and Red Wine – See more at: hotlyspiced.com/… […]

By: Bundy and Coke Braised Beef Ribs - Hotly Spiced

Bundy and Coke Braised Beef Ribs - Hotly Spiced — Mon, 13 Oct 2014 08:28:02 +0000

[…] chef, her recipes are tried, true and reliable and I have made quite a few including Balinese duck, beef cheeks and a Christmas treat, Reindeer Poo. All have been successful and well […]

By: hotlyspiced

hotlyspiced — Fri, 14 Mar 2014 23:47:25 +0000

Thanks James, yes, as soon as the weather starts to cool I’ll be cooking these again.

By: james

james — Fri, 14 Mar 2014 23:30:12 +0000

yes love cooking beef cheeks the taste is great some of my kids said no to eating them but soon change there minds I pay $799 kg you get around 3

By: Paul

Paul — Fri, 21 Feb 2014 13:05:18 +0000

Any como of Portobello. Porcini, Shitake or plain old button mushrooms will do.

Maybe add some diced celery or celaraic and tiniest amount of star anise or Chinese 5 spice (1/4 tsp)

By: Paul

Paul — Fri, 21 Feb 2014 12:55:28 +0000

The thing that surprises me on these sites. Is what people have never eaten and lack of own imiganation. I learnt from my mother and was exploring, adapting and cooking from the age of 14.

Beef Cheeks can be done so many ways, but a long slow braise is the way to go. The flavour combinations and what you serve to accomapany as sides are diverse.

Rich red wine sauce with tomatoes, portobello and porcini mushrooms. Serve with potato mash and steamed sugar snap peas.

Cheeks Thai style in coconut milk, lemon grass, garlic and chilli and fish sauce. Serve with asian greens and wilted spinach.

Moroccan Tangine style with dates, preserved lemon, mandarin, honey and goats curd with couscous.

It’s great comfort food for winter of anytime really.

These are my own concoctions. I never usually make the same thing twice and use recipe books for inspiration. I like to make it up as I go, but do know how flavours work after cooking for 30 years.

Came across this site for inspiration on a new Cheeks idea. Didn’t find so ill keep looking or find my own.

By: hotlyspiced

hotlyspiced — Wed, 06 Nov 2013 10:25:26 +0000

I’m so pleased these worked so well for you and it sounds like you have a terrific butcher. Thanks for taking the time to comment, Caroline.

By: caroline

caroline — Wed, 06 Nov 2013 10:08:56 +0000

wow, brought beef cheeks at the weekend after watching the sunday brunch prog on the telly, they are fab, and oh so satisfiying, hubby just loved them will be cooking these bad boys again… We are lucky in the UK my butcher is just fab all the odd cuts are the best. Happy cooking
thanks

By: Kim | a little lunch

Kim | a little lunch — Fri, 23 Aug 2013 17:59:51 +0000

Charlie, I “revise” dinner as I read blogs, too, because of all of the fantastic ideas out there, including yours! Unfortunately, beef cheeks are absent in this area, but the techniques and flavors and other ingredients you used will elevate an alternate cut of beef to this side of heaven tonight. Many thanks!

By: Terra

Terra — Thu, 22 Aug 2013 02:50:44 +0000

I totally agree, reading blogs makes me happy. I feel like I am truly friends with you all, and look forward to giving you all hugs one day! Okay seriously, O.M.G. I need to make this gorgeous recipe. I am trying to remember if Hubby and I have made beef cheeks yet….either way, I must enjoy ASAP!!! Yum, Hugs, Terra