Slow Roasted Beef Cheeks with Mash Potato and Salsa Verde
Beef Cheeks! Deliciously slow roasted over charcoal, then braised in red wine, port, beef stock and tomatoes until the beef cheeks collapse into tender, melt-in-your-mouth perfection. Reduced down to a deep, glossy sauce and served over buttery mashed potatoes with a fresh, herby salsa verde.
Rich, smoky and insanely good — comfort food, Kamado-style. or if you prefer, brown the cheeks in a pot, add the liquid and roast low and slow in your oven at around 150C for around 3-4 hours - or until fall apart.
