Beef Cheek preparation - Help!
 

Well, well, I purchased some Beef Cheek this weekend and got busy making 2 things with it that tasted good but were very chewy. The cow must have strong cheeks to re-chew that grass over and over. When I got the beef cheek and looked at it it looked like fat marbling and the meat itself is very soft and pliable.



So the first brilliant idea I had was to try to put it in some soup and have the hot liquid cook the meat for me like they do in Pho joints...



The meat tasted real good but it felt like there were rubber bands in it. I chewed and chewed in honor of the cow that it had come from. His or her's revenge I guess. You think I would have learned but I'm very slow accepting things. I couldn't believe that this cheek was not tender and delicious so I tried it again in a stir fry...



My gum line between my teeth felt like it had been beaten down by a bunch of mini-jackhammers. After I was finished I had to find a pair of pliers to pull out the connective tissue or gristle that remained happily loddged just above the road construction hundredth...

So, I put the rest of the Beef Cheek in the freezer and will try again. I think I remember one person saying it was his or hers most favorite cut. I think you'd have too slow or pressure cook this to break it down. It is very tasty but not the way I'm doing it.

Anyone have any suggestions?

Thank You!

I had beef cheeks in Japan many years ago (had not heard of them till then). They were tender and delicious. The chef proudly told us that they'd cooked them all day long till tender and gelatinous.

So, this sounds like a case for braising. Maybe in some rich broth and a bit of wine (or vinegar), at low low heat for many hours. I'd also throw in some shiitake mushrooms (love the uber umami from beef and good mushrooms), onions, bay leaf, celery, maybe even a carrot for good measure (don't have to eat it, but it imparts a nice flavor). How long to cook? Till it is tender.

"I chewed and chewed in honor of the cow"

"My gum line between my teeth felt like it had been beaten down by a bunch of mini-jackhammers. After I was finished I had to find a pair of pliers to pull out the connective tissue or gristle that remained happily loddged just above the road construction hundredth..."

You are hilarious Thud, you gave me my second good laugh this morning...

Thud, remember all the talk about slow cooker meals? Beef cheeks are made for that. Slow cooker, set on low.

I sometimes roast pork cheeks for several hours at 250F, then rest outside the oven, then a final 400F blast to crisp the skin (if included).

But like the rest of the folks here, I say braise those cheeks! I think braising things twice improves the meal, first with the chopped aromatics, wine, broth, for a few hours, refrigerate and then again with the veggies you want to cook to eat with the meal (not incorporate into gravy) -- maybe mushrooms, turnips, pearl onions, etc.

From what it sounds like, either someone has to be really hungry and that's all you have or you eat your whole cow.
Or a third option is that you are being punished....but not starved :lol:

Beef cheeks were considered a delicacy in Japan, something our hosts made a point of telling us. And they were delicious.....melt in your mouth. Preparation is everything.

Anyone who enjoys cow feet would like the cheeks way more.

Is there some type of seasoning they use to tenderize it? Or wine?

I've been buying short ribs that are fairly tough, braising wasn't really doing it. So I simmered them slowly for a long time in a sauce with chopped tomatoes and a little wine, they finally got very tender.

Thanks Thanks Thanks Everyone! Squarecube it was you I rememeber now, perhaps it was on the Dr. Fung thread. I will try the rest, probably about a pound and a half cooked slow and low and see what happens in my instapot.

Thanks again, I kind of figured I was doing something wrong but don't mind beating my head against a wall a few times.

yes, it is.
when cooked properly, it has the texture of brisket.
firm, tender, tasty.

cooked longer, it falls apart and turns to mush.
i like to brown the cheeks in bacon fat, put into a crock pot filled with African spices & salt. Add cooked mushrooms, cooked garlic, cooked onions, and a little water.. or beef stock.
i cook my cheeks on high for one hour and 3 hrs on low.
anymore time than that, it's mush and would probably taste better in a taco.


good luck.

OK, it's in the pot. I added some corned beef from Mega Lo Mart to keep it company. I have no idea what I'm doing but we'll find out this evening if it's edible ha!~

Thanks for the recipe pilotgal. Now I wish I could find some beef cheeks. Did you find yours at an Asian market, thud?

Have you tried cooking just on low for longer, PilotGal? That's how I usually approach braising, just wondered if it was not effective for some reason.

I like SquareCube's braise twice recommendation: measure once, braise twice?

yes. It's on the left side of the picture next to the testicles. This place is amazing. There is no parts that you can find EXCEPT DANG OLE LAMB BELLY, still looking for that to do a Tongan dish.

http://downhaul.com/lowcarb/keto113...ds/Pages/3.html

i get them from the local farmers.
i accidentally left them on low for 8 hours and they were mushy.
better in taco's.. or lettuce wraps.
i like a little texture to my meat.

:lol: :lol: :lol: :lol: :lol: