Braised beef cheek with star anise

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By

Justine Schofield
Abstract

“This cooks long and slow very gently for about two and a half to three hours or until the meat is meltingly tender and just pulls apart.”

There are several ways to serve the beef. You can shred all the meat in the sauce and serve it on a bread roll, you can serve it on mashed potato or you can serve it on brown rice with some steamed greens – and lots of sauce, of course. Read More