We’re making a fine dining quality dish here, but it just calls for a trip to your local grocery store! Here’s what you need: Beef Cheeksĥ years ago, they were cheaper and weren’t always available in the large supermarkets here in Australia. What you need for this Beef Cheeks recipe Every mouthful is juicy and luscious and even just typing up this post is making my mouth water! Little known fact: Beef cheeks are the KING of all slow cooking cuts of beef! What are beef cheeks?īeef Cheeks are the cheek muscle of cows and they are a very tough cut of meat that needs to be cooked long and slow to make it tender. It absorbs the flavours of braising liquid well and when you cut into it, it is stringy, almost like pulled pork.īut unlike beef chuck (used for Beef Stew and Pot Roast), Brisket and even Beef Short Ribs which have patches of really juicy sections and also some that can (sometimes) be a bit dry, not a single part of the beef cheek is dry. □ I had lunch at an upscale bistro on the weekend where Beef Cheeks were on the menu for $35 a serving! This is a magnificent dish that takes a budget cut of beef and transforms it with little effort into a dish that you’ll find on the menu of fine dining restaurants.Įxcept it’s 80% cheaper. Make this in your slow cooker, pressure cooker or on the stove! Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party or a hearty midweek meal. These slow cooked Beef Cheeks are braised in a beautiful red wine sauce until they are so meltingly tender, you can eat it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.
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