One of these meats is just beef cheeks. Delicate, melting in the mouth and really soft, if they are done well. The cheeks are a real rarity, which some – under the pressure of chickens – have forgotten. It is worth remembering this delicious taste.
What are beef cheeks? What is this meat? As the name says, it is This is part of the cow – beef. More precisely, some of them cut out of the head, namely cheek muscles. Although some probably think that this name is not literal, here – as in the case of paws or cerebellum, it is quite the opposite. Indeed, cheeks are cow’s police. Interestingly, pork cheeks were also eaten. Currently, you can also get them. They taste really great.
You already know what beef cheeks are. What do these parts of the cow taste like? People who have just heard about the cheeks and would like to try them will not have a difficult task. You can easily find your cheeks in good meat stores. However, it is recommended to first eat them in a good restaurant, to learn the taste that the cheeks themselves have, and also – which we want to get.
Cheeks are quite characteristic in taste meatwhich – if well prepared – is really delicious. However, they can be easily dragged. Due to the fact that they contain relatively large amounts of collagen, They have a fairly sticky consistencywhich may seem strange to some. However, the cheeks should taste. In addition, remember to marinate them, because in themselves They are rather hard meat. To avoid such consistency, they must be marinated for a minimum for an hour, then stewed or slowly cooked. Such will be the most delicious.
You probably wonder, and always successful. We have already answered a bit to this question – A marinade will be needed here. Preferably with the addition of mustard, which makes the meat crumble. However, time is the most important here.
An hour in the fridge should be enough, but if you want to be sure that the cheeks will be really soft, It’s best to keep them in marinade for several hours or all night. This is a similar principle as in the case of beef itself. Besides proper thermal treatment is necessary – gentle frying and then choking in broth or own sauce. The cheeks taste great when they are slowly cooked.
Beef cheeks are a real rarity. It is a pity that we have forgotten how good they taste and we reach for them so rarely. It is high time to change it. How? Learning how to prepare them well. Here are some methods of preparing beef cheekswhich you can use at home and enjoy the dish like a restaurant.
- Slowly cooked beef cheeks – Each preparation of the cheeks should be started by washing and cleansing membranes. This will repeat itself with all cooking methods. Then you have to fry the meat on both sides in a well -heated pan with oil or rapeseed oil. Transfer the meat to the pot, add the onion, crushed garlic, allspice, bay leaf and pour the whole with broth and a little red wine (just a glass). The cheeks must be covered with liquid. Boil the whole, then reduce the fire and cook for 2.5 hours or even 3 hours. After this time, they will be perfect and very soft. Beef cheeks stewed in wine can also be placed in a preheated oven for about 3 hours. However, the pot must be intended for this type of task.
- Beef cheeks in own sauce – One of the most delicious dishes that can be made of beef cheeks. It is also easy to prepare. Season the washed and cleaned cheeks with salt and pepper, and then coat in flour. Fry in oil and put in a pot. Add pieces of onion, garlic, carrots, celery and bay leaves. Pour two glasses of wine and cover the pot. Sweat under cover for 3.5 hours on very low heat. The wine will evaporate, while the cheeks themselves will give up a lot of their own sauce, which will make the dish have a very intense, meat taste.
- Baked pork cheeks – Equally tasty dish, although much easier to prepare. Start with washing and cleaning the meat. Season them with salt and pepper. Of course, you can marinate them in advance, for example in mustard and olive oil. Then you will be sure that after pulling out of the oven it will be soft and juicy. Insert the meat in an ovenproof dish, add garlic in shell, bay leaves and thyme. Water them with a small amount of broth and put in the oven preheated to 180 degrees per hour. After this time, check if the meat is soft. In the meantime, also look after if you don’t have to add even a bit of broth or wine.
Grilled or fried beef cheeks are not a very good idea. This meat needs a really long thermal treatment to make it perfect, soft and really well done. If you do not want to come across an unsupported, hard piece of meat, you better not risk this type of experiments. Beef cheeks with mushrooms, root vegetables or other additions from the world of plants will taste great. You can add vegetables to the decoction and cook them together with the meat. Thanks to this, the sauce will be more aromatic.
You already know how to make beef cheeks. What to serve this delicious meat with? They are most often served in the company of potatoes (cooked or in the form of purée). However, they also taste perfectly with porridge – Especially when you made them in your own sauce. Then the sauce will combine well with the taste of buckwheat or millet.
You can also give your cheeks with roasted root vegetablescelery, parsley and carrots. Such connections are always safe for meat, especially beef. If you want, make a purée out of them. Just bake the vegetables and then blend them with the addition of oil.
Beef has many supporters in our country, but we probably forgot about the cheeks. Time to change it and remember how great beef cheeks taste great. They are perfect in every performance.
Source: NowowoPuje.pl
