Wagyu Cheek Bon Bons

StarterServes 6

Put a different spin on your alfresco dining spread this summer with these Wagyu Cheek Bon Bons from the team at Warrendale Wagyu. Using their Wagyu Cheeks along with garlic and fresh herbs, these bite sized bons bons are perfect for summer entertaining. For more recipe inspiration and to buy their award-winning products online visit www.warrendale-wagyu.co.uk  


1kg Wagyu Cheek
1 x Medium White Onion
4 x Garlic Cloves
1 x Carrot
5 x Black Peppercorns
1 x Teaspoon Salt
1 x ½ bottle of red wine
1 x Tablespoon of freshly chopped tarragon
1 x bunch of fresh thyme

Small amounts of:
Plain Flour
1 x egg


  1. Roughly chop all the vegetables and place in a slow cooker (or baking dish).
  2. Remove the packaging and add the beef cheeks, red wine, salt, pepper and thyme, then cover with water.
  3. Cook on the low setting overnight.
  4. If you don’t have a slow cooker, follow the same steps but place into a baking dish, cover and cook in a low oven at 120 degrees for 6-8 hours.
  5. Once the meat is cooked remove from the heat and take the meat out of the pot and place into a bowl. The cheek should just fall apart.
  6. Mix in the tarragon and a dash of salt and pepper then leave the cheek to cool.
  7. When cooled potion into individual balls, then toss into the small amount of flour.
  8. In a bowl crack the egg and add a dash of milk and mix together.
  9. Add the flour tossed balls into the into the egg/milk wash and then roll them into the breadcrumbs.
  10. When they’re all coated get ready to deep fat fry until golden brown. (Or pan fry in a little bit of oil until golden on each side then put in a 180-degree oven for 6-8 minutes)
  11. Serve and enjoy