The splendid Jackp picked up several packages of beef cheeks on his last trip to Super Wal-Mart. He has requested some for dinner this weekend, specifying that they be seared before they are braised. Okey-dokey, I can do that.
I had planned to cook them very slowly with some carrots, garlic, shallots, a great deal of thyme and lots of red wine, a la braised short ribs. My intent is for them to be meltingly tender when I serve them to him.
Does anyone else have a preferred way of preparing them?