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ldkelley
 Post subject: Beef Cheeks
PostPosted: Mon Apr 14, 2014 8:45 am 
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I found some beef cheeks at a local market, but have no idea what to do with them. The recipes I see look like I should treat them like short ribs. Anyone have any suggestions or should I just braise with wine and veggies?

--Lisa
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JesBelle
 Post subject: Re: Beef Cheeks
PostPosted: Mon Apr 14, 2014 10:26 am 
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I got nothing. I just wanted to say that "beef cheeks" sounds like a slightly naughty term of endearment.
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Kathy's Pete
 Post subject: Re: Beef Cheeks
PostPosted: Mon Apr 14, 2014 3:48 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
Michael Symon puts them in pierogies. They're braised to sort of the consistency of short ribs.
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ldkelley
 Post subject: Re: Beef Cheeks
PostPosted: Tue Apr 15, 2014 7:58 am 
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Okay, I will try a braise and see how they come out.

Thanks all.

--Lisa
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jeanf
 Post subject: Re: Beef Cheeks
PostPosted: Tue Apr 15, 2014 3:18 pm 
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Location: Near Toronto, Ontario, Canada
I'm late but pretty sure Kathy has made guanciale

http://en.wikipedia.org/wiki/Guanciale
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beccaporter
 Post subject: Re: Beef Cheeks
PostPosted: Tue Apr 15, 2014 3:58 pm 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
Dorie Greenspan has an awesome daube that uses them in her French cookbook. I've always used chuck but I just noticed my market had them.

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-Becca

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ldkelley
 Post subject: Re: Beef Cheeks
PostPosted: Wed Apr 16, 2014 6:42 pm 
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That sounds good, too, unfortunately it is past stew season here. I found a version online and bookmarked it to try next year.

Thanks!

--Lisa
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phoenix
 Post subject: Re: Beef Cheeks
PostPosted: Sat Apr 19, 2014 5:23 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
Still laughing at JB's comment :lol: :lol: :lol:
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