Published: 26-May-2012 (13:59); Viewed: 1531; Difficulty: 3 out of 10
Beef cheeks is a very rare beef cut, available only in a few highly qualified butchers. Beef cheek is one of the most hard working muscle in a whole cow. That is why this cut is very rich in taste and a full of tendon tissues. From my personal point of view, this beef cut is one of the best for any stew recipes. For the best results you should use casting iron casserole for cooking.
Ingredients for 6 good portions.
Beef cheeks - 2kg
Onion - 1kg
Potatoes. 1-2. Use baking potatoes to make stew more thick, or standard potatoes for thinner version of stew.
Carrot – 2-3
Garlic – one bulb
Few roots of coriander or parsley.
Basil – one medium bunch.
Hot chilli – 1-2 fruits.
Bay leaves – 4-5 leaves
Oil or butter. In this particular recipe the clarified butter was used.
Cut meat into 2-3cm cubes. Re-sharpen knife while cutting.
Finely slice onion and chop carrots into a 0,5-1cm slices.
On the high heat slightly roast meat from each side. This step is not very crucial, but this can improve the overall taste of the final dish. After roasting put roasted meat in a temporary container. Usually it will take 2 or 3 goes to roast whole bunch of meat.
Roast carrots on the high heat and store in the temporary container. Again this step is not crucial and can be omitted, but the final taste and appearance of the dish will be much better.
Roast onion until it will be soft and slightly brown, as on the picture.
Mix meat, carrot, onion and chopped potatoes into a large casting iron bowl. Add 2-3 litres of pure water. Bring to boil and then reduce heat and simmer for 2-2.5 hours under the lid.
Remove lid and slightly increase heat. From this time you should evaporate excessive liquid to achieve required thickness and introduce some extra flavours. Add chopped garlic, bay leaves and chilli. Add salt and grounded black pepper to taste.
Add basil, coriander and parsley. Stir occasionally until the required thickness will be reached.
Leave for 30 min and then serve.
tips and tricks
Use very hard and strong knife to chop beef cheeks.
Sharp your knife after cutting of about a kilo of beef cheeks.
Use casting iron casserole with round bottom for cooking.