Beef Cheek Bobotie

Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
Meat Manifesto

By Andy Fenner

Published 2017

  • About

Beef cheeks are worth their weight in gold, because they’re so full of flavour. Cheeks are brilliant braised for a few hours and served on top of polenta or mashed potatoes, but it’s their sticky, gelatinous texture when cooked that inspired me to use them in this iconic South African dish. Braised low and slow, the cheeks are shredded into an oily and fatty, sweet and savoury classic bobotie – which is much, much punchier. This recipe is a bit more involved than most boboties, but the text