February 4th, 2010 | 
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“Beef cheeks?” I asked, staring at the menu. “What are beef cheeks?” I’m frighted that the initial time I encountered this item on a menu in a imagination Manhattan restaurant, I reacted like the stereotypical mute yokel come to the big city for the primary time. That was a few years ago, and I’ve since learned that a heap of humans (Texans, who don’t like to let any share of a cow go to waste, come to mind) are rather intimate with beef cheek. Also, that beef cheek means just that–the cheek share of a cow’s head. The one I had that evening in New York was delicious, so I vowed to try cooking it at home. At that time, though, it wasn’t easy to find beef cheeks in very some places, surely not in the stores where I was then living. Nowadays it’s more or less easier, and even the huge discount club stores on occasion have them for sale. Beef cheek may be rather tough, and a lot of folks won’t have the forbearance it takes to cook it as it will have to be cooked. But I promise that if you persevere, you will be rewarded with an magnificent dish of meat . In fact, you may find it to be amid the “sweetest beef” you’ve ever tasted. The most established way of cooking beef cheek is to braise it, even though I’ve seen it in all sorts of other recipes. Here’s a good braised beef cheeks recipe; note that it likewise calls for beef bones for making a stock. Ingredients Beef bones Beef cheek 2 cloves garlic 4 medium-to-large carrots 4 stalks celery 1 little onion Thyme Rosemary 1 bay leaf Olive oil Salt Coarsely ground black pepper Directions 1. Roast beef bones in oven for regarding 15 minutes. 2. Mince 1 clove of garlic. Chop 2 carrots and 2 celery stalks. Place these with the bay leaf into a huge pot. Add sufficient water to cover well, and begin simmering. 3. Add the roasted beef bones and more water to cover. Bring pot to a slow boil, cooking for 1 hour. Check sporadically and add water as necessary to keep liquid from boiling away. 4. Remove the beef bones and bay leaf from the pot. What remains in the pot is your stock. 5. Salt and pepper the beef cheek. 6. Chop the onion and the remaining carrots and celery, mince the remaining clove of garlic, and saute all of these in olive oil with good dashes of rosemary and thyme, until onion turns translucent. 7. Add the sauteed ingredients to the stock pot, stir thoroughly, and then add in the beef cheek. 8. Braise for at least 1 hour. Test with a fork to see if the beef is tender. If not, carry on braising until it is. Remember, it’s necessary that the beef cheek be rather tender before serving. 9. Serve beef and stock together.
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