Soft, rich, sticky and creamy, and perfect for when there’s a chill in the air. Cook the beef cheeks in advance – the day before serving, if you like. You can make the crispy shallots ahead of time, too.
We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.
