How to Cook Beef Cheek

So you are in a fancy restaurant, you scroll through the menu and come across beef cheeks, “what are beef cheeks?”  This will be the likely question to follow.  Beef cheek as the name suggests is actually the facial cheek muscle of a cow (not what you were thinking right?); now you can remove that puzzled look from your face.  Beef cheeks are lean meat that is commonly prepared by braising so that the meat is tenderized and retains its rich flavor and juices.  Try this wonderful braising recipe below and enjoy!

Tools Required

• Ovenproof 6-quart wide heavy pot
• Tongs
• Bowl
• Paper towel

Ingredients Required

• 4 tablespoons extra-virgin olive oil
• 4 (12-oz) beef cheeks, trimmed of excess fat
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1/2 celery rib, finely chopped
• 1/2 teaspoon unsweetened cocoa powder
• 2 cups red wine
• 1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Place 2 tablespoons of oil in ovenproof pot
2. Heat on high until hot
3. Dry beef cheeks using paper towel and add salt and pepper
4. Place seasoned beef in hot oil and brown for 20 minutes
5. Remove beef from pot using tongs and place in bowl
6. Pour off the fat that is left in the pot
7. Add  another 2 tablespoons of oil
8. Add onion, celery and carrot and stir occasionally over moderately low heat until they are soft
9. Preheat oven to 325 degrees Fahrenheit
10. Combine cocoa powder with vegetables and add wine
11. Place beef cheeks in pot and simmer with tomatoes with juice, vegetable mixture, salt and pepper
12. Cover and braise for 3 hours in oven

Tips and Warnings

• It’s advised that you place an order for beef cheeks with your local butcher/meat shop ahead of time since the meat is not readily available.

• White wine is a good accompaniment with braised beef cheeks.  Try Kim Crawford’s Sauvignon Blanc 2006 or Bernardus Monterey’s Chardonnay 2006.