Beef cheek, like short ribs or many roasts, requires long, moist cooking methods (traditionally braising), but can yield mouthwateringly tender and fall-apart dishes. It can come lined with fat and sinew that can be trimmed before cooking. Serve the meat in tacos, with polenta, or silky mashed potatoes for a unique showstopper.
Recommended Cooking Methods:
Slow Cooking — Braising/Stewing — Pressure Cooking — Smoking
- Sear cheek meat on both sides in a Dutch oven over high heat. Remove and set aside. Saute shallots, mushroom, carrots, and celery. Add in red wine and/or beef stock along with cheek and braise in a 325°F for 2 ½ - 3 hours or until meat is tender.