From tough to tender

By Steve Manfredi
Updated July 10 2012 - 3:08pm, first published 2:14pm
WInter warmer ...  beef cheeks braised in pepper and red wine.
WInter warmer ... beef cheeks braised in pepper and red wine.

Braising is such a convenient cooking method, especially for some of the tougher muscles such as shanks and cheeks. Once the work of preparing ingredients is done and the liquid added, the braise can be left to simmer gently for hours unattended. And the result is a rich, full-flavoured dish not often matched by quick cooking.

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