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Beef cheeks

Beef cheeks are perhaps one of the most stressed and very strained muscles of cattle, and therefore longer and slower cooking is needed, which then highlights juiciness and fineness of cheeks. This part is considered to be a great "fine dining" delicacy and is suitable for ragout, sauces, stew dishes.

Beef cheeks

Beef cheeks in wine

Ingredients

  • 800kg beef cheeks
  • 700ml beef broth
  • 500ml red wine
  • 200ml port wine
  • ½ smaller celery root
  • 2 carrots
  • 2 parsley
  • 1 onion
  • 2 cloves of garlic
  • Bay leaf
  • 1 sprig of thyme and rosemary
  • A few peppercorns
  • 4 tablespoons olive oil
  • 2 tablespoons tomato puree
  • 3 tablespoons melted butter
  • Salt and pepper
  • Sugar for flavouring

Method

  1. Halve, salt and pepper beef cheeks, preheat oil and then stir-fry cheeks on all sides in a roasting pan until brown. Then remove aside.
  2. Put chopped root vegetable in the roasting pan and fry for a while. Add onion and garlic finely chopped and fry until golden.
  3. Add spices, thyme, rosemary, tomato puree, melted butter and mix together. Pour wine with broth and bring to boil. Boil for a while.
  4. Add roasted cheeks and stew covered in an oven preheated to 140°C until cheeks soften. It takes about 2 hours.
  5. Remove cheeks and spices, blend vegetable in the sauce. Taste, add sugar, salt or/and pepper if needed.
  6. Serve stewed cheeks in wine sauce along with mashed potatoes sprinkled with parsley.

Beef cheeks in beer

Ingredients

  • 800kg beef cheeks
  • 500ml beef broth
  • 0.5 dark beer
  • 3 carrots
  • 1 onion
  • 2 cloves of garlic
  • Bay leaf
  • Cloves
  • A few peppercorns
  • 4 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • A pinch of chili
  • Salt and pepper
  • Sugar for flavouring

Method

  1. Halve, salt and pepper beef cheeks, preheat oil and then stir-fry cheeks on all sides in a pan until brown. Then remove aside.
  2. Put chopped carrots in the pan and fry for a while. Add onion and garlic finely chopped and fry until golden.
  3. Add cloves, bay leaf, peppercorns, Dijon mustard and mix together. Pour beer with broth and bring to boil. Boil for a while.
  4. Add roasted cheeks, cover and simmer on a low heat for about 1.5 to 2 hours until cheeks are soft.
  5. Take out cheeks, cloves, peppercorns and bay leaf, then blend vegetable in the sauce. Taste and add sugar, mustard, salt, pepper if needed.
  6. Serve stewed cheeks in beer sauce along with celery root-potato puree.