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Aug 14, 2007 05:39 PM

Beef cheeks, anyone?

The splendid Jackp picked up several packages of beef cheeks on his last trip to Super Wal-Mart. He has requested some for dinner this weekend, specifying that they be seared before they are braised. Okey-dokey, I can do that.

I had planned to cook them very slowly with some carrots, garlic, shallots, a great deal of thyme and lots of red wine, a la braised short ribs. My intent is for them to be meltingly tender when I serve them to him.

Does anyone else have a preferred way of preparing them?

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  1. that's basically a beef daube. marinating the cheeks for a few hours will be good too. sautee some pancetta and then add the shallots and garlic to that. (i'd prefer leeks here.)

    1. My favorite recipe came from epicurious - aromatics were onion, carrot, celery. Braising liquid was red wine and canned tomatoes. The key component was the 1/2 tsp of unsweetened cocoa powder added to the mirepoix before the wine was added.

      After braising, I threw some into the food processor and used the paste to fill ravioli - they were so intensely flavored I had to forego the chicken liver sauce I was planning to make (I was adapting from a Mario Batali recipe) and ended up either panfrying them in butter or eating them plain. I shredded the rest of the beef cheeks and used them to sauce butternut squash gnocchi.

      1. Just braise them as you would always do...they sometimes need a bit more time than regular stewing cuts.

        1. That sounds good. If you make them a day in advance then reheat the next day they'll be even better. Egg noodles on the side.

          1. The one time I've done them it was basically exactly like what you've outlined. They were delicious.