Your browser doesn't support HTML5 video.
Cheek is often considered a tough cut, but in this glorious braised beef recipe by Adam Bennett the meat is cooked for a couple of hours in red wine and Madeira until tender and full of flavour. While beef and red wine might be a classic combination, the more unusual addition of pickled walnuts and anchovies to the sauce adds a real depth of flavour, enhancing the taste without overpowering it.
Braised beef cheek with anchovy, pickled walnuts and mash