Beef Cheeks

I just got a slew of frozen beef cheeks from Niman Ranch. Any good recipes out there? I'll be cooking for 300 homeless people, so quantity recipes are encouraged!

Beef cheeks..

quote:

Originally posted by roossy90

Beef cheeks..

Beef cheeks are the new "In-Thing" among foodies and foodie-favored chefs.

When I first saw this thread, I thought it was a joke. I thought the same when I read about cod tongues.

My curiosity got the better of me and I started searching. I guess they are real and available.

I have no idea how they look or how they are used but the following attachment gave me a better idea.

I am anxious for those who used them to tell us how they do it and how they turned out.

http://pacificpalate.typepad.com/pacific_palate_blog/2006/02/so_much_on_my_p_1.html

Paul E. Smith
Knoxville, TN

No comment.

Sundancer, I thought also that it might have been our Furdle and Yip Yap friend again. I almost forgot about him/her.
But the recipes on your link sound pretty tasty.
I too, am curious to see feedback on this thread.

While I can't comment on the authenticity or sincerity of our new friend sbbongi, I do know that beef cheeks have been around for a long time, and not just on the side of the cow's head. Here in the Chicago area, many Mexican restaurants offer cabeza(head)among their many taco meat variations(lengua, too; but that's another thread) They are made with the meat from the cow's cheeks; very tender with a slightly sweet taste.

Further, although I have never personally eaten one, based on what I've read, the famous "snoot sandwiches" served in many small St. Louis area barbecue joints, are made with a corresponding part of the pig. For further details, you can reference "Smokestack Lightning" by Lolis Eric Elie.

Buddy

P.S. Is my memory playing tricks on me, or does anyone else remember a craze among the over-privileged for fish cheeks, carved from the fish while it was still wiggling?

I don't doubt the validity of the food product, but the credibility of the poster is a real question. At this time I don't believe we have the whole truth and nothing but the truth...

Hold on- I'm real! I'm the food service director for the Homeless Services Center in Santa Cruz, CA. Niman Ranch sells me their products for 1.20 a lb. because we are a nonprofit. We've corned their briskets (amazing results) and have gotten incredible foods from them. I took a chance on the beef cheeks and bought 120 lbs. Since they're frozen, they are quite ugly. (my cooks gagged!) I've researched them, and find they should be braised, but I can't cook with wine due to all the alkies I serve.. I am sincere, I promise you.
Sheila

I've had them at a number of upscale places. I'm pretty sure they are usually cooked sous vide. In the home, a slow braise would be the way to go...

I'm sure they'd make a great stew , with or without wine, if you portion them before cooking. It's a very rich, almost luxurious meat when cooked right.

thank you willie for a serious response. I DO have 110 lbs. to cook and doo't want a failure, even for the homeless, who I happen to care about.

oops... willy

Willy, do you really cook sous vide in a restauarant?

quote:

Originally posted by sbbongi

Hold on- I'm real! I'm the food service director for the Homeless Services Center in Santa Cruz, CA. Niman Ranch sells me their products for 1.20 a lb. because we are a nonprofit. We've corned their briskets (amazing results) and have gotten incredible foods from them. I took a chance on the beef cheeks and bought 120 lbs. Since they're frozen, they are quite ugly. (my cooks gagged!) I've researched them, and find they should be braised, but I can't cook with wine due to all the alkies I serve.. I am sincere, I promise you.
Sheila

Nice to meet you Sheila, and I am glad you are doing a service for the homeless!
I am glad also that Niman cuts you a break, as I am sure many of the local grocery stores do also.
Let us know how they turned out... The link SUndancer supplied had some interesting recipe's there and I am sure there might be more somewhere in this vast information superhighway that I love..
I have never heard of Beef Cheeks, but having a dirty mind, only one thing came to mind..
Yah.... LOL....

quote:

Originally posted by sbbongi

thank you willie for a serious response.

My response was serious.

It may not have been helpful in your quest for recipes, but all three examples of cheek cuisine were legitimate and offered sincerely for your consideration.

On a a site like this, that has fallen prey to numerous trollers and pranksters, it will take you a few posts to establish your credentials and validity. Especially when you open a conversation with the heading "Beef Cheeks".

Give us a chance, you'll get what you need. Welcome to Roadfood.

Buddy

quote:

Originally posted by roossy90

I have never heard of Beef Cheeks, but having a dirty mind, only one thing came to mind..
Yah.... LOL....

How about pork butt?

I'm quite certain that each and every one of us has eaten beef cheeks in one form or another. Pass me a hot dog please. Chow Jim

Absolutely nothing wrong with beef cheek. I like it better than tongue. Look for cabeza recipes.

If you don't want to braise them in wine, try stock with a tablespoon of vinegar for a touch of acid, or apple cider. I've braised short ribs in apple cider and gotten really good results, particularly when I threw in root veggies like carrots and parsnips that are also slightly sweet in taste.

Sheila,
Welcome to Roadfood. We're glad your here. I hope the Cheeks are roasting or braising. Whatever you decide to do with them, they'll turn out just fine.
I apologize for any doubts I may have expressed earlier!

AL

Thank you Al, I can imagine you do get a few nuts on this site. Thanks to all for the feedback. I look forward to posting more on what appears to be a great site!
Sheila

Check this out! I'm getting somewhere here....

Sun, May 22 2005 at 09:31 AM
Beef Cheeks
Last night I was at Corduroy with my parents and as usual we had a great meal. Tom Power had a new dish on the menu, beef cheeks, which my dad was very puzzled about. When the waiter came over he said, "What are beef cheeks? They're not what they sound like are they?"

Our waiter smiled and then went on to explain that beef cheeks are the cows cheeks -- on their face, not their rear end. The meat on the face is actually very muscular, so they braise the meat for 4 hours until it's very tender. Once our waiter fully explained the dish, I couldn't help but order it. To say the least, the beef cheeks were fantastic -- very, very tender. The meat was like butter and practically melted in my mouth while the portion of meat was fairly large as well. Also, there was Tom Power's usual demi glace, drissled all over the meat. Maybe a tad salty this time, but the extra salt really brought out the flavor of the meat. And topping it off were the "Best green beans I've ever had according to Amy". There are pictures from last night in my photo album if anyone is interested. Keep in mind that my camera phone does not justice to the artfully crafted dishes at Corduroy.

Categories: Just Because
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Comments
in northern mexico, beefcheek meat is roasted for many hours and is called "barbacoa" it's a typical breakfast dish...with a little salsa & corn tortillas...yum

Posted by: bcheek | Jun 4, 2005 5:08:13 PM

I've had those beef cheeks! And I agree with your assessment--they're very good. They reminded me of brisket.

Posted by: Jake | Jun 6, 2005 10:46:51 AM

Here is a recipe from http://www.hungrybrowser.com/phaedrus/m071202.htm that I translated into useable quantities:

Beef Cheeks in Italian Sauce

10 lbs. beef cheeks or blade, diced
6 cans (14.5 oz.) diced tomatoes
26.5 oz. tomato paste
1 Tbs. dried basil
1 Tbs. dried oregano
1½ tsp. dried thyme
1 Tbs. salt
6 Tbs. olive oil
6 medium onions, chopped
6 cloves garlic, crushed

Place diced tomatoes, tomato puree, herbs and salt in a large saucepan or Crockpot and bring to a boil. Simmer uncovered while preparing the beef. Heat 3 Tbs. oil in a Wok or heavy-based frypan; sauté onions and garlic gently for 3 minutes; add to simmering sauce and stir. Add 3 Tbs. oil and brown meat in batches, just till meat changes color, and add to simmering sauce immediately. Continue until all beef is browned. Place lid on saucepan and simmer gently for 2 to 3 hours. Let stand refrigerated overnight. Reheat gently and serve on a bed of rice or noodles. Serves 18 to 24.

Options: Add 1½ cups sliced olives or 3 cups sautéed button mushrooms to sauce.

Thank you, 6star. I'll probably give it a try, or I may do an oxtail stew substituting the cheeks. I think I'm gonna go ahead and use wine, as it will cook off before they eat it.

I took a notion to beef cheeks after a student talked about them.

I think they are mainly used in french cooking and with the statutory red wine and onions. I cooked mine for five hours and the point with them is that the collagen gives them this wonderful melting quality.

ok, Thursday is the big tryout day.. I'm buying some wine, unknown to my executive director, who probably wouldn't care anyuway, since the alcohol will be cooked off, and we'll try to do it right. Will let everyone know, but I know I'll probably be taking some home.
Thanks to Niman Ranch!!!
And thanks for al the tips from evryone on this great site!
Sheila

Please understand, sbonggi, that the alcohol doesn't cook completely off. I know you're dealing with alcoholics, I am one myself, so I don't know how dangerous or not, that this could be. Just a heads up. I don't know if it's worth the risk.

And, I do apologize, sbbongi, for misspelling your name. I'm usually better than that.

I'd use two or three bottles of black as ink Zinfindel w/ a huge amount of tomatoes for the braise of 110 pounds of beef cheeks. They are commonly available at Wally World and are quite tasty. served w/ noodles or white rice they should be quite good.

I would post a sign alerting the diners that wine was used in cooking the beef. A long braise will eliminate 98% of the alcohol but anyone taking Antibuse may have a problem.

let's see...beef meat with lots of connective tissue, but loads of flavor, cheap to buy, requiring long slow moist cooking...

sounds like a good start for a great pot of chili to me.