I always cooked Beef cheeks in the slow cooker in a red wine sauce, but my husband isn’t a fan of that red wine flavour in casseroles and stews. So, it inspired me to try them with a bit of a rub and keep an eye on them to see that they don’t dry out. Surprise, surprise, it was sensational! I’ve tried this with regular beef cheeks, and it’s still good, but the Wagyu takes it up another level. Try to source some Wagyu Beef Cheeks, from your butcher, they are something else!
