Beef cheeks in red wine | Jamie magazine recipes (2024)

FAQs

What wine is good for beef cheeks? ›

Perfect match: Slow roasted beef cheek

The slow roasting tends to encourage a more complex, meaty flavour, which is a perfect simile for the earthen, rich notes of a Cabernet or older local red (at least 3-4 years old). The contrast of oak richness and aged earthen silkiness are a match made in heaven.

Beef cheeks are generally big in size, so we'd recommend one beef cheek per person. Tip: If your piece has a lot of excess fat or sinew on it, trim this off before you start cooking — it won't cook out and will remain tough.

Beef Cheeks used to be one of the cheaper cuts & referred to as an Offal cut by the wholesalers. Recently modern chefs are using cuts like this in todays recipes, the demand & price have increased. We offer these at a reasonable price because we make them as a wholesale meat cut.

If your recipe requires it, cut each beef cheek into smaller pieces. If you'd like, you can enhance the flavor and appearance of the beef cheeks by browning them in a skillet. Place the cheek meat in a pot and add enough water, beef broth, or stock to cover the meat.

The cheeks contain frequently used muscles that are necessary for chewing food, which means that they consist of a large amount of collagen. Collagen is the connective tissue within the cheek muscles that can make the meat tough, which is why beef cheeks should be cooked for a very long time through braising.

There Are Many Health Benefits

Beef cheeks are a great lightweight alternative to traditional cuts. Beef cheeks are lower in calories and fat and higher in protein than most popular steaks. Plus, they have more immune-supporting vitamins (vitamin C and B) and 200 percent more iron than traditional cuts.

Also known as barbacoa meat, beef cheek meat is great in tacos, quesadillas, burritos and other delicious dishes. What is beef cheek meat? Beef cheeks come from the face of the cow, next to the jaw muscle. Our cheek meat produces a wonderful, melt-in-your-mouth bite packed with traditional flavor.

Can you overcook beef cheeks? Because beef cheeks are a tough secondary cut with a lot of muscle, they are perfectly suited to slow-cooking, and it would be very hard to overcook them!

Beef Cheeks are also known as Ox Cheeks. Come from the facial Cheek muscles of cattle.

The costliest steak, known as Kobe, can cost up to $350 a pound. The Angus beef price per pound across the U.S. varies from $5 to $30. Ribeye, one of the priciest cuts of meat, has an average cost of $9.99 per pound. They are only 3,000 cows qualified as Kobe, making Kobe beef highly exclusive.

What is the difference between beef cheeks and ox cheeks? ›

Ox cheek, also referred to as beef cheek, is a cut of beef that comes from the cheek muscles of a cow. It has as much rich and delicious taste as ox tail so is a great option for stews and casseroles. Its full taste is usually because it's an extremely strong and well-worked muscle over the cow's lifetime.

Ask your butcher for them if you can't find them. What can I substitute for beef cheeks? If you can't find beef cheeks you could use beef short ribs or even some chuck steak (stewing steak).

Skipping this step will ultimately compromise on flavour so I would always recommend that if you've got the time, always sear any meat prior to going in the slow cooker. It just tastes better. Don't have beef cheeks? You could substitute chuck steak, gravy beef, brisket or even whole chicken thighs works too.

Once cooked, braised beef cheeks will keep in the fridge a week. You can definitely freeze leftovers, too. Or you can shred out the meat, mix it with the sauce and pressure can it as if it were beef stew.

For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days.

Burgundy is actually 100% Pinot Noir. I would look for wines that are more earthy for Boeuf Bourguignon. Lots of Examples: Nero d'Avola, Zinfandel, Syrah, Petite Syrah, Nebbiolo, Cab Franc, Malbec, Primitivo, Grenache, Mourvedre, Tempranillo, or Sangiovese (Chianti or other).

If your face turns red after a couple glasses of wine, you're not alone. Many people experience facial flushing when they drink alcohol. The technical term for this condition is “alcohol flush reaction.” Most of the time, the flushing happens because you have trouble digesting alcohol completely.

“Alcohol is toxic to cells, and when it gets into the cells of your blood vessels, it makes them dilate,” explains Dr. Vij. “This reddens the skin and can make you feel warm.”

Facial flushing after drinking alcohol is a symptom of high alcohol sensitivity, which means that the body is less tolerant of alcohol. All alcoholic drinks — including beer, wine, and liquors — contain a substance called ethanol.