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Beef Cheeks all cooked. Now what to do with them?

jmcarthur8 Mar 24, 2013 03:05 PM

I cooked up some beef cheeks in the crock pot with wine and beef broth a few weeks ago, then put them in the freezer because we were going out of town.
I don't really know quite what I want to do with them. They have a nice brown broth and are tender and much more tasty than I expected.
What do you with beef cheeks?

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  1. paulj RE: jmcarthur8 Mar 24, 2013 04:12 PM

    Warm them with some of the broth and eat as the 'meat' part of the meal? Polenta makes a nice side, as would mashed potatoes.

    1 Reply
    1. re: paulj
      sunshine842 RE: paulj Mar 24, 2013 11:45 PM


      I also use them as the base for soups and stews.

    2. j
      Joebob RE: jmcarthur8 Mar 24, 2013 11:54 PM

      I wonder, if properly chopped and spiced, they might not be quite good on Asian wheat noodles, like Dan Dan noodle recipes, sprinkled with chopped scallions.

      3 Replies
      1. re: Joebob
        Joebob RE: Joebob Mar 26, 2013 06:40 PM

        Second thought: cook until done in lard with a quartered orange and some cumin, chop "finely", use for taco filling.

        1. re: Joebob
          jmcarthur8 RE: Joebob Mar 26, 2013 07:43 PM

          That sounds delicious!

          1. re: jmcarthur8
            Joebob RE: jmcarthur8 Mar 27, 2013 01:37 AM

            Plus red pepper, of course!

      2. Terrie H. RE: jmcarthur8 Mar 25, 2013 03:20 AM

        I've seen several recipes for beef cheek ravioli, if you are ambitious, but I think the shredded beef and its broth would be wonderful with a good pasta and grated cheese.

        3 Replies
        1. re: Terrie H.
          jmcarthur8 RE: Terrie H. Mar 25, 2013 04:24 AM

          Pasta was my initial thought...these ideas are helping!

          1. re: Terrie H.
            RealMenJulienne RE: Terrie H. Mar 25, 2013 07:39 AM

            I second this. Cook up some broad noodles like tagliatelle and brown some sliced mushrooms on the side. Finish the noodles by simmering in the braising liquid and combine with the mushrooms at the end. One of the best dishes I've ever had was braised beef with handmade tagliatelle.

            1. re: Terrie H.
              c oliver RE: Terrie H. Mar 25, 2013 04:57 PM

              I first had beef cheeks in ravioli at Babbo about five years but have never gotten around to trying them. I like them with egg noodles and some greens.

            2. ipsedixit RE: jmcarthur8 Mar 25, 2013 08:08 AM

              What do you with beef cheeks?

              In your case, reheat and eat maybe?

              I dunno. Is this a trick question?

              1 Reply
              1. re: ipsedixit
                jmcarthur8 RE: ipsedixit Mar 25, 2013 04:53 PM

                No tricks, ipse.
                I was surprised to even see them at our local grocery store, and did a cursory spin around the Internet to see how to cook them, but as I've seen more about beef cheeks here on CH than I have anywhere else, I figured some people here would have their favorite ways to serve cheeks. It looks like I had the right ideas, though, to heat them up with some pasta.
                I'd never even heard of them till the past couple years.

              2. Bada Bing RE: jmcarthur8 Mar 25, 2013 07:00 PM

                very flavorful but with an odd texture, something mixing fatty and gelatinous, so I recommend applications that steer clear of serving it in chunks, as one might in stews or pot roasts. It's way rich.

                Using as a stuffing for ravioli seems ideal. Tossing lightly into pasta also. Consider freezing potions for future use. In my experience, a little goes a long way with beef cheeks.

                1 Reply
                1. re: Bada Bing
                  sunshine842 RE: Bada Bing Mar 26, 2013 12:37 AM

                  I frequently use them in things like beef stew and bourgignonne, where that rich, silky texture can really shine.

                  We never eat it in anything *but* chunks.

                2. j
                  joonjoon RE: jmcarthur8 Mar 27, 2013 10:43 AM

                  You can treat it like stew meat or you can pull it. Both forms are excellent.

                  1. jmcarthur8 RE: jmcarthur8 Apr 16, 2013 05:42 PM

                    Update on the beef cheeks:
                    I added a mitt full of quartered mushrooms, some carrots and potatoes and made stew.
                    We had friends over for dinner, and everyone loved it. The fatty parts cooked down to nothing, and it was tender and flavorful and beefy.
                    Now I have to get cheeks again and do it with pasta.

                    1 Reply
                    1. re: jmcarthur8
                      c oliver RE: jmcarthur8 Apr 16, 2013 06:31 PM

                      They're quite something, aren't they?

                      I thought I had posted here but I guess not. I've also cooked them in the slow cooker with Latino spices and made really good tacos with them.

                      Welcome to a very elite club :)

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