How to make stewed whole beef cheeks

Published: 01-Jul-2012 (03:22); Viewed: 2586; Difficulty: 3 out of 10

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How to make stewed whole beef cheeks
This dish can only be found in a very posh restaurants. Beef cheeks require very long time to cook, but the results are worth it. It is possible to make plenty of modifications, and in this recipe we will give very basic technique and ingredients. Also be prepared to wait at least 4 hours, or even longer for great results.

step-by-step instructions

  1. Ingredients for three portions.
    • Whole beef checks. About 1 kg.
    • Garlic, half bulb.
    • Onion, 2-3 medium sized.
    • Medium hot chilli, 1 average fruit.
    • Olive or vegetable oil, 3 tbsp.
    • Good vinegar, like cherry or balsamic, 1 tsp.
    • Water, 1 tbsp.
    • Salt, black pepper to taste.
    • Herbs, like basil, coriander, thyme etc.

  2. Finely chop garlic and chilli. Use heavy, casting iron casserole with very tight lid. Mix 2 tbsp of oil with chopped garlic and chilli and slowly worm it up. Add salt, black pepper ans other spices you'd like, for example sumac.

  3. On high heat fry beef checks for about 2 minutes from each side. This step is not crucial, and the final results will be different, but perfect with and without this frying.

  4. Place beef cheeks into casserole and mix well with oil and garlic.

  5. Finely slice onion. Fry onion with 1 tbsp of oil until brown it. Add onion on top of the meat.

  6. Ideally, is to use oven with 85-90 degree temperature, but if it is not available, use lowest possible heat.

  7. Seal casserole with very tight lid.

  8. Cook for 4-5 hours. In the middle of this exiting process, add 1 tsp of vinegar and turn carefully meat pieces.

  9. 10 minutes before the end, add herbs into a casserole.

    Meat is ready, remove it from the casserole. Also in the casserole, under the thick level of oil is about 200 ml of the finest gravy, carefully remove oil and collect gravy in a gravy pot. Slice meat with very sharp knife before serving, but do it very carefully, it is very fragile.

tips and tricks

  • For better results, use clarified butter instead of oil.
  • Use very simple side dish with plenty of cooked gravy.
  • If the gravy contains plenty of thick vegetable bits, blend it with mixer.
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by: Librarian
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tags: beef; beef chick; restaurant recipes; stew

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