7 reasons to turn the other cheek

Whether you’re in the midst of a family feud or relationship strife, the reconciling powers of a slow-cooked cheek should not be overlooked. Broker peace over a tender braise, as meat and misunderstandings melt in everyone's mouth.

Source: Brett Stevens

1. Swap mad for Madiran

Inject joie de vivre into dinner with Gabriel Gaté’s joue de boeuf (beef cheeks). Slow-cooked in Madiran wine, the bacon and beef stew is one of delicious decadence. Serve with mashed potato and crusty bread, because twice the carbs equals twice the harmony.

Source: Brett Stevens

2. Treat your enemies like V.I.P(eas)

Take Stefano Manfredi’s approach to settling your beef: buy a bottle of Barbera. The Italian red wine works magically with cinnamon and bay leaves in this braised dish. Serve your slow-cooked meat atop a bed of warm pea purée and scatter the emerald gems for maximum effect.

3. Let it sit

Want to know the secret to O Tama Carey’s braised beef cheeks? She marinates her meat in a fruity mixture of orange, rosemary, plums and red wine overnight. During this time, miraculous things happen. Serve the succulent dish with creamy polenta and goodwill.

4. End the pot-au-feu(d)

Time and thyme are essential factors in negotiating amity and cooking pot-au-feu. Luke Nguyen’s take on the French classic includes beef cheeks, shoulder and marrow, along with root vegetables and herbs.

Source: SBS Food

5. Here's to a veally good night

Just a polite warning, these veal cheeks take a solid 4½ hours of oven time, so start your preparation well before dinner guests arrive to avoid hunger sabotaging harmony. Enjoy your meat with red cabbage leaves and chargrilled Parmigiano-Reggiano-laden polenta.

Source: Brett Stevens

6. Not a speck of sarcasm

If you’re eager to make a positive impression, This Is Your Dish. Featured in Season 2 of Food Safari, Guillaume Brahimi’s beef bourguignon features supple meat, smoky speck and sweet carrot puree. You can use any braising beef, but today we’re championing cheek.

Beef bourguignon

7. Nettles needn’t sting

Stinging nettle pasta might sound ominous, but as long as you handle nettle leaves with care, we promise they won’t hurt. Italian chef Giovanni Pilu says nettle puree teams perfectly with pecorino and crisp pork cheek. Based on experience, our tummies totally trust him.