Beef Cheeks

Hi all! I have beef cheeks from a local wagyu grass-fed cow. I haven't cooked them before. Does anyone have any favorite preps? It looks like most people braise them, and some people long-smoke them. So I'll probably treat them like a short rib, but was just curious if others actually have experience cooking them (because I don't!).

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Todd_Shewman_38102

Yes, treat like a short rib or shank. Min 48hrs, I prefer 72hrs (54C). I tend to cook mine in a bordelaise.

whenric

Thanks! How do you like them at traditional braise temps?

Todd_Shewman_38102

I tend not to cook them at a traditional braise, but I'm sure they would be delicious.

whenric

Update. Delicious as typical braise! Took forever to break down thick collagen band in center, but turned out great. The bordelaise for 1st edition James Peterson 1st edition was great

Brandon_Byrd_40557

Typical braising is great, but it does take a long time. Happily, beef cheeks love pressure cookers!

Liam_Lucas_1676201

Braising beef cheeks is a popular method that yields tender, flavorful results. You can also try subway meatball marinara and long-smoking them for a unique twist. Treat them like short ribs and enjoy experimenting!

EmilyAlvarez_1674835

Beef cheeks, especially from a local wagyu grass-fed cow, are a delicacy known for their rich flavor and tenderness. Braising is indeed a popular method for cooking them, as it helps break down the collagen and connective tissue, resulting in a melt-in-your-mouth texture. You can marinate them in a flavorful liquid, such as red wine or beef broth, along with aromatics like onions, garlic, and herbs, then slow cook them in the oven or on the stovetop until they're fork-tender. Alternatively, you could try long-smoking them for a unique and flavorful twist, similar to how you would treat short ribs. Regardless of the method, cooking low and slow will yield the best results, allowing the beef cheeks to become incredibly tender and packed with flavor. Enjoy experimenting with this special cut! And if you are looking for a coursework writing service online then you can visit https://academized.com/coursework-writing-service here where you will find a professional essay writer who will help. I am using that website for long 4 months because their essay writers are trustworthy.

Rita_Frank_1684158

Hello! Cooking beef cheeks from a grass-fed wagyu cow sounds like a delightful culinary adventure! You're on the right track with braising them, as beef cheeks are a tougher cut that benefit from slow, moist cooking methods to tenderize them.

In Dubai, where I work with trading companies https://chiyo-gt.com/ in the vibrant trading industry, wagyu beef is highly regarded for its quality and flavor. I'd recommend reaching out to specialty meat suppliers who can provide you with the best cuts for your dish.

Since you're considering treating them like short ribs, you might want to try a red wine braise with aromatics like onions, carrots, and celery. The rich flavor of the wagyu beef will complement the wine beautifully.

As for the long-smoking method, while less common, it can yield fantastic results if you're looking for a more intense, smoky flavor. Just ensure to maintain a low, steady temperature to avoid drying out the meat.

Happy cooking!

Brandon_Byrd_40557

Like Todd, I treat them like short ribs or shank. So typically 130-140F for 48 to 72 hours depending. The ChefSteps short rib pastrami recipe is essentially the Modernist Cuisine beef cheek pastrami. I made the cheek version like 10 years ago and recall it being delicious. But a standard low temp cheek that's been seared off well is a nice garnish on a bowl of pho. And pork cheek for ramen.

I've been meaning to pressure cook some in some nice gelatinous beef stock, shred them up, and roll it up in plastic wrap to set in the fridge. Then cut it into medallions, egg wash, bread crumb, pan fry clarified butter. Had a killer version of something like this at Vie in Western Springs, Il back in the day and always wanted to make it at home.

denmiller652_1698636

Rita, I completely agree with your statement that buying meat from good suppliers is essential. In my experience, a good recipe is only half the success; it's only with fresh, high-quality ingredients that it will be 100% delicious. Personally, I always check reviews of the food stores ( like this https://aldi-grocery.pissedconsumer.com/customer-service.html ) where I plan to buy food for my family. Of course, it's up to each individual, but I think you get the point.