This simple ravioli recipe uses tender braised beef cheek (or ox cheek ... (The extra beef cheek mixture can be frozen for another pasta dish or used as part of a beef soup or stew.) ...

For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably ...

Simon Gault said he was worried about finding the main ingredient for his dish, beef cheek, in his local New World, but his favourite supplier Neat Meats came to the rescue. He said beef cheek may ...

Standout dishes include agnolotti di funghi (mushroom-filled pasta) with 36-month-aged Parmigiano-Reggiano and pappardelle ...

Janice Buraschi says the name was the best way to explain the offerings. Pappardelle with braised beef cheek ragu at Pasta in Wynwood. Aside from a few starters and desserts, the restaurant only ...

Heat the oven to 150C/140C fan/gas mark 2. Dry 1kg beef cheeks with kitchen paper – they will get a much better colour if they’re dry. Halve each one or leave them whole, depending on size.