Still laughing at JB's comment
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| Beef Cheeks https://cookaholics.org/viewtopic.php?f=38&t=3686 |
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| Author: | ldkelley [ Mon Apr 14, 2014 8:45 am ] |
| Post subject: | Beef Cheeks |
I found some beef cheeks at a local market, but have no idea what to do with them. The recipes I see look like I should treat them like short ribs. Anyone have any suggestions or should I just braise with wine and veggies? --Lisa |
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| Author: | JesBelle [ Mon Apr 14, 2014 10:26 am ] |
| Post subject: | Re: Beef Cheeks |
I got nothing. I just wanted to say that "beef cheeks" sounds like a slightly naughty term of endearment. |
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| Author: | Kathy's Pete [ Mon Apr 14, 2014 3:48 pm ] |
| Post subject: | Re: Beef Cheeks |
Michael Symon puts them in pierogies. They're braised to sort of the consistency of short ribs. |
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| Author: | ldkelley [ Tue Apr 15, 2014 7:58 am ] |
| Post subject: | Re: Beef Cheeks |
Okay, I will try a braise and see how they come out. Thanks all. --Lisa |
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| Author: | jeanf [ Tue Apr 15, 2014 3:18 pm ] |
| Post subject: | Re: Beef Cheeks |
I'm late but pretty sure Kathy has made guanciale http://en.wikipedia.org/wiki/Guanciale |
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| Author: | beccaporter [ Tue Apr 15, 2014 3:58 pm ] |
| Post subject: | Re: Beef Cheeks |
Dorie Greenspan has an awesome daube that uses them in her French cookbook. I've always used chuck but I just noticed my market had them. |
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| Author: | ldkelley [ Wed Apr 16, 2014 6:42 pm ] |
| Post subject: | Re: Beef Cheeks |
That sounds good, too, unfortunately it is past stew season here. I found a version online and bookmarked it to try next year. Thanks! --Lisa |
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| Author: | phoenix [ Sat Apr 19, 2014 5:23 pm ] |
| Post subject: | Re: Beef Cheeks |
Still laughing at JB's comment
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