This is the first time ever making beef cheeks. I don’t even remember if I’ve had it before, but it was amaaaaazing. Just falls apart and so melty. You’d think it was marbled with fat to make it that way, but I think it’s all of the connective tissues (collagen?) in the cheeks that just melt when you cook it for hours.

At hour 7, I rolled the cheeks over in the juice, and the fork was like a hot knife to butter 🤤

I don’t know how my butcher got such big cheeks (lol…) but they were over 450g raw… So I slow cooked them on high for 9 hours. Worth it.

My plating was no bueno, but you can zoom in and see how luscious the meat is. My stick blender also carked it part way through, so I ended up with bits of unblended carrot, onion, and celery in the gravy. Mashed red potatoes and green beans on the side.

Going to bed happy tonight.

https://www.recipetineats.com/slow-cooker-red-wine-beef-cheeks/

  • a4ng3l@lemmy.world
    1·
    2 months ago

    Hahaha thanks :) It took forever to reach the stage where I’m proud of sharing the food…

    I’m building my own recipe notes based on too much YouTube vids and grandma’s notes. Plus a ton of trials and errors and a few reference books.

    I’m from Belgium and these cuts are surprisingly affordable. I’m looking into tails and short ribs as well because they are suddenly both available and cheap. It seems not many are eating those parts.

    I think that the cheeks were going for close to 12\kg last time. About the price of mince. It’s dairy cows though so unlikely to be as delicious as meat beef but honestly this is super delicious already as it is :)