In the past month, I have learned how to cook tough and cheap beef cheeks into tender mouth-watering morsels. The cooking process is relatively easy. Low heat and time are the only requirements when it comes to slow cooking.
First, the chunks of beef cheeks need to be browned so they have a protective crust to keep the meat moist. Then add onions, garlic, ginger, some Asian herbs and sauces. Finally, pop the stew pot into an oven that is heated to about 150°C. Stir the contents every hour or so. Add water when necessary. Taste and adjust your seasoning throughout the cooking process.
And viola, four hours later, I have a big pot of delicious Asian braised beef cheeks which I will be eating for the next 3 to 4 days.