I'm back. wrote:

> I've bought them, along with lamb hearts, beef cheeks etc quite a
> lot, but only ever fed it to my pooch.

Beef cheeks make a *wonderful* brasato, give it a try: low and slow in a
semi-covered pan with at least 2-3 inches of red wine with tannins, a few
sliced onion and a celery stalk and you're done. Obviously, start by
sauteeing it to give it some Maillard, then add the wine and the rest
--
ViLco
Let the liquor do the thinking