| "Beef cheeks?" I asked, staring at the menu. | | | | carrots4 stalks celery1 small |
| "What are beef cheeks?"I'm afraid that the first | | | | onionThymeRosemary1 bay leafOlive |
| time I encountered this item on a menu in a | | | | oilSaltCoarsely ground black pepperDirections 1. |
| fancy Manhattan restaurant, I reacted like the | | | | Roast beef bones in oven for about 15 minutes.2. |
| stereotypical dumb yokel come to the big city for | | | | Mince 1 clove of garlic. Chop 2 carrots and 2 |
| the first time.That was a few years ago, and I've | | | | celery stalks. Place these with the bay leaf into a |
| since learned that many people (Texans, who | | | | large pot. Add enough water to cover well, and |
| don't like to let any part of a cow go to waste, | | | | begin simmering.3. Add the roasted beef bones |
| come to mind) are quite familiar with beef cheek. | | | | and more water to cover. Bring pot to a slow boil, |
| Also, that beef cheek means just that--the cheek | | | | cooking for 1 hour. Check periodically and add |
| part of a cow's head.The one I had that evening | | | | water as necessary to keep liquid from boiling |
| in New York was delicious, so I vowed to try | | | | away.4. Remove the beef bones and bay leaf |
| cooking it at home. At that time, though, it wasn't | | | | from the pot. What remains in the pot is your |
| easy to find beef cheeks in very many places, | | | | stock.5. Salt and pepper the beef cheek.6. Chop |
| certainly not in the stores where I was then living. | | | | the onion and the remaining carrots and celery, |
| Nowadays it's somewhat easier, and even the big | | | | mince the remaining clove of garlic, and saute all |
| discount club stores occasionally have them for | | | | of these in olive oil with good dashes of rosemary |
| sale.Beef cheek can be quite tough, and many | | | | and thyme, until onion turns translucent.7. Add the |
| folks won't have the patience it takes to cook it | | | | sauteed ingredients to the stock pot, stir |
| as it should be cooked. But I promise that if you | | | | thoroughly, and then add in the beef cheek.8. |
| persevere, you will be rewarded with an excellent | | | | Braise for at least 1 hour. Test with a fork to see |
| dish of meat . In fact, you may find it to be | | | | if the beef is tender. If not, continue braising until |
| among the "sweetest beef" you've ever | | | | it is. Remember, it's important that the beef |
| tasted.The most traditional way of cooking beef | | | | cheek be quite tender before serving.9. Serve |
| cheek is to braise it, although I've seen it in all | | | | beef and stock together.Sarah Sandori is the food |
| sorts of other recipes. Here's a good braised beef | | | | and entertaining columnist for the Solid Gold Info |
| cheeks recipe; note that it also calls for beef | | | | Writers Consortium. Have you ever wanted to be |
| bones for making a stock.Ingredients Beef | | | | able to exactly duplicate a favorite dish from a |
| bonesBeef cheek2 cloves garlic4 medium-to-large | | | | favorite restaurant? |