Beef Cheeks & Lamb Cutlets

After a vego post, I've got some meat dishes

Discovery of beef cheeks, it beats whatever other cheap cut of braising meat for a slow-cooking.
Don't know if its all the muscle tissue that breaks down that makes the meat have such a good mouth feel and moistness

I must say it looks strange, my vet friend told me beef cheek classifies as offal.. I see it as meat with little islet shapes on it, kinda like liver.

I used it in a great boeuf bourguignon, adapted from Julia Child's recipe easily goggled on the net. Essentially its a stewing cut of beef cooked for a long time in a full bodied red wine (thank God for aweseom $5 cleanskin shirazes sold in Australia) + beef stock + bacon + carrots + bay leaf etc..

Topped off with butter sauteed mushrooms and steamed greens. Best served with creamy mash! Yum!
Lamb cutlets, Glenmore meats near Wentworth park in Ultimo sells the cutlets cheaper than Coles. Get frenched ones i.e trimmed of all the cartilage & fat has been cleaned off the bone. When you get an fresh good cut of meat, all you need is some sea salt and cracked pepper to season and you're ready to go.

I've panned fried them for medium rare and served it with mushroom risotto and a balsamic rocket salad.