I have never made Beef Cheecks before and I''m wondering the best way to prepare them? Smoker, sous vide, braised, grilled?
by Ok_Broccoli25
29 Comments
That_Development9699
I have only ever made barbacoa from cheek meat. And that’s a slow 8-10hr bake so the slow fat rendering provides all the flavors. I would be curious how else to make
bhambrewer
braised… they should come out like butter 🙂
Great_Guidance_8448
Definitely needs a slow cook. Either braising or sous vide…
Attack_Toster
Beef cheeks make perfect barbacoa. Chilies, onions,beef or chicken broth, some amount of beer and spices braised for 6-8 hours low and slow. Some tortillas with cilantro and onions and some salsas. Perfect taco night.
sonofawhatthe
TIL that beef cheeks are FREAKING HUGE. I always assumed a typical cheek would be like 8 oz/ 230g.
Wild. BIG cheeks. Delicious stuff. Good value.
redditsuckshardnowtf
Boil it until fork tender, slather with cheap BBQ sauce.
protomex
I make them often for barbacoa, that looks like a great package, not too fatty. First off, trim all extra fat, connective tissue and silver skin. I don’t add anything except salt. Once clean and heavily salted, I vacuum seal and cook under pressure for 2 hours, it’s a tough piece of meat but you get the most delicious, unctuous results. Makes great spaghetti sauce too.
wafflemiy
braising is the way to go.
My go to is season with SPG & cumin, and smoke for a 2-3 hours at 225F, then braise in a beef broth with some onions for 3-5+ more hours or until you hit the tenderness you want.
I like to trim mine up (and it can be alot of work on these), but I know it’s acceptable to just leave them as is.
Evening-Animal-4820
smoke to 150-170 then braise with beer until falls apart.
4chansucksdonkeydick
Makes a great ragu, braise in red wine, onion garlic, tomatoes. Peppers and mushrooms optional
KingFatso
Smoke and braise like others have said. I like to continue to braise in the smoker. These have produced the best beef cheeks i have personally cooked
barlowd
Chef Leon to the rescue!!!
MyCoNeWb81
Red wine braise
tinacannoncooks
Trim tough connective tissues. Then sear in a hot pan after you season, etc. or Smoke and then braise I like to use beef broth, red wine, garlic, 1 carrot, 1 celery stalk fresh cracked pepper, and lots of it , Bayleaf, and onion in the braising liquid. Once it’s tender cook with the top off to let it reduce. Served over mashed potatoes
Spiritual-Leader9985
Pot roast
Loud_Temperature8038
I used a Dutch oven and did a red wine braise with carrots, onion, and celery 👍🏼 cooked the vegetables in the Dutch, deglazed with red wine, then in the oven half covered with beef stock for about 5 hours. Once the cheek is cooked run the left over stock/wine/veggie reduction through a strainer.
djoddible
Tacos.
Independent_Pass_713
Tacos🤤
ongo01
Barbacoa!
TurduckenEverest
BARBACOA • Two pounds of beef cheek • Salt • 24 to 34 fresh corn tortillas • 1/2 c. finely chopped cilantro • 1 c. finely chopped onion • Any recipe salsa • 4 limes, sliced into wedges
Preheat the oven to 300 degrees Fahrenheit. Sprinkle the meat lightly with salt and wrap in a double layer of aluminum foil so as to not allow any steam to escape. Place the foil packet in a baking pan and bake for at least six hours, until tender.
Remove the meat from the foil and finely chop it. Serve immediately, making tacos with the meat, cilantro, onion and salsa, adding just a few drops of lime juice on top.
Source: Melissa Guerra’s Dishes From The Wild Horse Desert
ReadditRedditWroteit
They are amazing. We enjoy smoking them for four or so hours until a bark is formed. I then finish them “confit style” in beef tallow in a crock pot or low oven. They make the best tacos or sandwich ever. Super rich and gelatinous
bbq_guy44
Wow haven’t seen these at Sam’s before
RicanPR64
Low and slow, incredibly tender and as others have stated, amazing for tacos
Existing_Trust9285
Smoke. Braise.
Turntwrenchs
Smoke and braise. and expect to have about 30% yield
apex_super_predator
Smoke em. Do it right and you’ll be blown away.
RustnKrust
Face meat is the best meat.
SkycladGourmet
I love my Instant Pot for Cheeks or Oxtail
Urgullibl
Trim the fat, dice, make pressure cooker beef bourguingon.
29 Comments
I have only ever made barbacoa from cheek meat. And that’s a slow 8-10hr bake so the slow fat rendering provides all the flavors. I would be curious how else to make
braised… they should come out like butter 🙂
Definitely needs a slow cook. Either braising or sous vide…
Beef cheeks make perfect barbacoa. Chilies, onions,beef or chicken broth, some amount of beer and spices braised for 6-8 hours low and slow. Some tortillas with cilantro and onions and some salsas. Perfect taco night.
TIL that beef cheeks are FREAKING HUGE. I always assumed a typical cheek would be like 8 oz/ 230g.
Wild. BIG cheeks. Delicious stuff. Good value.
Boil it until fork tender, slather with cheap BBQ sauce.
I make them often for barbacoa, that looks like a great package, not too fatty. First off, trim all extra fat, connective tissue and silver skin. I don’t add anything except salt. Once clean and heavily salted, I vacuum seal and cook under pressure for 2 hours, it’s a tough piece of meat but you get the most delicious, unctuous results. Makes great spaghetti sauce too.
braising is the way to go.
My go to is season with SPG & cumin, and smoke for a 2-3 hours at 225F, then braise in a beef broth with some onions for 3-5+ more hours or until you hit the tenderness you want.
I like to trim mine up (and it can be alot of work on these), but I know it’s acceptable to just leave them as is.
smoke to 150-170 then braise with beer until falls apart.
Makes a great ragu, braise in red wine, onion garlic, tomatoes. Peppers and mushrooms optional
Smoke and braise like others have said. I like to continue to braise in the smoker. These have produced the best beef cheeks i have personally cooked
Chef Leon to the rescue!!!
Red wine braise
Trim tough connective tissues. Then sear in a hot pan after you season, etc. or Smoke and then braise I like to use beef broth, red wine, garlic, 1 carrot, 1 celery stalk fresh cracked pepper, and lots of it , Bayleaf, and onion in the braising liquid. Once it’s tender cook with the top off to let it reduce. Served over mashed potatoes
Pot roast
I used a Dutch oven and did a red wine braise with carrots, onion, and celery 👍🏼 cooked the vegetables in the Dutch, deglazed with red wine, then in the oven half covered with beef stock for about 5 hours. Once the cheek is cooked run the left over stock/wine/veggie reduction through a strainer.
Tacos.
Tacos🤤
Barbacoa!
BARBACOA
• Two pounds of beef cheek
• Salt
• 24 to 34 fresh corn tortillas
• 1/2 c. finely chopped cilantro
• 1 c. finely chopped onion
• Any recipe salsa
• 4 limes, sliced into wedges
Preheat the oven to 300 degrees Fahrenheit. Sprinkle the meat lightly with salt and wrap in a double layer of aluminum foil so as to not allow any steam to escape. Place the foil packet in a baking pan and bake for at least six hours, until tender.
Remove the meat from the foil and finely chop it. Serve immediately, making tacos with the meat, cilantro, onion and salsa, adding just a few drops of lime juice on top.
Source: Melissa Guerra’s Dishes From The Wild Horse Desert
They are amazing. We enjoy smoking them for four or so hours until a bark is formed. I then finish them “confit style” in beef tallow in a crock pot or low oven. They make the best tacos or sandwich ever. Super rich and gelatinous
Wow haven’t seen these at Sam’s before
Low and slow, incredibly tender and as others have stated, amazing for tacos
Smoke. Braise.
Smoke and braise. and expect to have about 30% yield
Smoke em. Do it right and you’ll be blown away.
Face meat is the best meat.
I love my Instant Pot for Cheeks or Oxtail
Trim the fat, dice, make pressure cooker beef bourguingon.