"braised beef cheeks are very rich and almost gelatinous in texture-- i cook them with a classic mira croix, onins, celery, carrots, garlic and a few star of anise---almost covering the above with either a merlot- or beef, or chicken stck --- i have braised on stove top and in the crock pot on high -- you cannot mess them up--- the braised beef cheeks are good on steamed rice or on polenta, or served with mashed potatoes, or cauliflower steamed soft with garlic to taste and mixed & beaten with potatoes for a different flavor.....beef cheeks are very inexpensive and if you can get past the idea of "its a beef cheek", you'll enjoy this dish and emerils very much.............."