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