Beef cheek

Brown it well, then braise it mostly covered in stock, wine or another cooking liquid at 150 °C for about 3–4 hours. It is ready when a fork slides in easily; the long, gentle cooking softens its connective tissue.

Ask your butcher to remove the tough outer membrane if it is still attached. Trim any thick, hard bits, but leave the softer seams of connective tissue: they melt during slow cooking and help make the sauce rich.

Yes. Brown the pieces first, add enough liquid to build pressure, then cook at high pressure for about 50–60 minutes. Let the pressure release naturally for 15 minutes before checking tenderness; cook a little longer if needed.

It is used in slow-cooked dishes such as beef cheek bourguignon and barbacoa. Shred braised cheek into tacos, or serve it in thick slices with mashed potatoes and the reduced cooking sauce.

Beef shin or brisket works well in a braise, though the texture will differ. Give brisket a similar low, slow cook; shin is also rich in connective tissue and becomes tender with several hours of gentle cooking.

Keep raw beef cheek covered in the fridge and use it within 1–2 days, or freeze it for longer storage. Refrigerate cooked cheek in a covered container within 2 hours and use it within 3–4 days; reheat until steaming hot throughout.

It is a relatively lean cut once trimmed, but its connective tissue gives braised beef cheek a silky, rich texture. A 100 g portion has 5 g of fat and 1.8 g of saturated fat.