Slow-Braised Beef Cheeks with Red Wine & Stout

The effort-to-reward ratio on this dish is completely nuts. Beef cheeks are slowly braised in red wine and stout until they’re spoon-tender, then served over a big pile of buttery mash with a rich, glossy sauce. It requires almost no skill, just a little patience, and delivers one of the best mouthfuls of food you’ll ever have. Unless you have the IQ of a chicken, you can’t mess this one up.