Chefs in upscale restaurants highly regard beef cheeks for their robust flavor and distinctive texture.
Like most lesser-known cuts, this particular cut is truly divine and provides an amazing eating experience, but because it is difficult to find in grocery stores and butcher shops, little is known about this real treasure.
The king of the alternative cuts, in our humble opinion, is beef cheeks, which is also one of our personal favorite beef cuts overall from our nose-to-tail butchery range!
We are not surprised that Beef Cheeks is a delectable beef cut that is served in Michelin Star restaurants or featured on cooking competition shows like Master Chef.
In this article, we delve deeper into beef cheeks in the hopes that you will be inspired to try these incredibly delicious bites.
Beef Cheeks Are a “Lesser” Cut of Meat
Because they require more time and effort to prepare, beef cheeks are a less preferred meat option. They are both fatty and frequently sold untrimmed. Although there are some exceptions, this fat needs to be eliminated from the majority of beef cheek recipes.
Beef cheeks are one of the less appealing cuts, but when prepared properly, they are renowned for their exceptional flavor. Trim the beef cheeks properly to ensure that not too much fat enters the dish you are making in order to obtain tender beef cheeks.
The ideal appearance for properly trimmed beef cheeks is a marbled piece of meat. To get a perfectly trimmed piece, pull your knife against the meat’s natural grain. Don’t cut too much, but don’t cut too little either.
Many different dishes, including beef cheek tacos and beef cheek stir-fries, use beef cheeks. They can also be used as the meat in a traditional stew, such as the Italian version, where the ingredients are sautéed with onions and garlic, then added along with chopped carrots and potatoes, salt, pepper, fresh thyme sprigs, bay leaves, and beef broth. The stew is then simmered for three hours.
Trimming Both Sides of Beef Cheeks
To keep your meal light, you must skim off all the fat before cooking it. Beef cheeks are one of the tougher cuts of meat. However, it becomes incredibly tender when you trim both sides after cutting them open and cook them well.
These are the procedures for accurately and safely trimming the fat from beef cheeks.
Step 1: Place the meat flat on a cutting board or butcher’s block, then trim it one side at a time.
Step 2: Holding the knife at an upward angle, pass it between the meat and the fatty tissue while cutting away from your body. Trim the edges after repeating the process on the other side.
Step 3: Carry out these procedures for every piece of meat that needs to be trimmed.
It’s important to hold the knife at an upward angle to avoid trimming too much fat and meat. Make sure your fingers are straight out or slightly up to prevent getting sliced, and keep your free hand on top of the meat to hold it in place.
How Do You Cook Beef Cheeks?
Because beef cheeks are muscle meat, they must be seared before being cooked slowly for a number of hours in order to become tender. Some chefs brine the meat by rubbing it with salt an hour before cooking, while others marinate it in wine.
Wine should be reduced in alcohol by simmering for 6-7 minutes over medium heat before using as a marinade for beef cheeks. Let the wine cool completely before combining it with the oil, thyme, salt, and pepper. Refrigerate for two to three hours after pouring the mixture over the meat.
The texture, flavor, and aroma of the beef cheeks are enhanced by browning them, just like any other meat. Therefore, get your pan hot over medium-high heat, add 1-2 tablespoons of avocado oil, rice bran oil, or canola oil, and brown the beef cheeks for 1-2 minutes per side before braising or stewing them.
Immediately after adding the carrots, onions, and celery to the pan, quickly sautéing them, add a few minced garlic cloves. Cook the garlic for 15-20 seconds until it releases its strong fragrance and fills your kitchen, then add the broth or wine and simmer for a few hours on medium-low heat.
You have an incredibly flavorful and aromatic braise after a couple of hours.
Beef Cheeks are Versatile
Before cooking, trimming your beef cheeks will give you tender, delicious meat that is ideal for any dish you desire.
Beef cheeks’ flavor goes well with a variety of deliciously complementary ingredients, such as artichoke hearts, olives, tomatoes, or mushrooms. Additionally, you can make a beef cheek sandwich in the style of a barbecue by topping the meat with onion rings and hot mustard.
Few meat cuts are better suited for stews than beef cheeks, so consider using them. Collagen in beef cheeks breaks down and transforms into gelatin as it slow cooks, helping to thicken the stew’s sauce.
To ensure a smooth texture in your finished product when cooking this cut of meat, it’s essential to remove as much of the sinewy tissue as you can beforehand.
Beef Cheeks for Beef Stew
Put on some food-safe rubber gloves and pull out your sharp boning knife. It should have already been done for you by your butcher, but there may still be some tough pieces where sinew is still present between each cheek muscle.
Place the cheek meat side down on your cutting board and cut it into four substantial chunks by making vertical cuts at intervals of 1/4 inch along its width.
Remove any sinewy tissue by turning the chunks so their broadside is horizontal and down on your cutting board. You must move the pieces as you cut for them to remain apart.
Repeat this process with the four chunks. Now your meat should be cut into eight large cubes and a few thin pieces. Don’t forget to remove any remaining tough pieces from the thin pieces.
Ultimately, you will have perfectly cubed beef cheeks that are prepared to be used in braises, stews, curries, and other types of dishes. This whole process will take about 15 minutes. Once this procedure is finished, your beef stew is ready to be made.
You can also cook it on the stovetop or in a slow cooker, though it is a low-and-slow process. You will understand why beef cheeks, when cut into small chunks, are the best cut for beef stew and braising after taking a bite.
Sometimes, when a flavor hits you in the taste buds, we wonder why it is not a prime cut. This meat cut’s appearance, flavor, and texture will keep you eating it.
Beef Cheek Trimming
FAQ
Do you trim the fat off beef cheeks?
The ideal method for cooking beef cheeks is to trim any excess fat or sinew from the beef before cooking. It’s best to remove as much sinew as you can because it will remain tough and unpleasant even though the meat’s fibers will break down over time.
How to prepare beef cheeks for cooking?
Prepare the beef cheeks: cut off any large, fatty membrane. After patting the beef dry, season it all over with 1 teaspoon each of salt and black pepper. In a large, heavy-based pot, heat 2 tablespoons of olive oil over high heat. Half the beef cheeks should be seared on both sides until nicely browned.
What is sinew on beef cheek?
Here is a recipe for making cast iron pot beef cheeks. Remove any extra sinew or fat, the thin, silver skin that envelops some cuts of meat, first. This is where a boning knife comes in handy.
Is beef cheek a tough cut?
Unsurprisingly, the animal’s facial cheek muscles are where beef cheeks are derived from. They are a tough cut that require proper preparation because they are from a working muscle to produce excellent results.