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Beef
Cheeks, Baby!
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Winter's the best time to enjoy superb beef cheeks.
(Photo by Carolyn Jung)
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I've found a
new love.
Its name is
beef cheeks.
Oh sure, for
the longest time, I'd had a torrid love affair with short ribs, my
favorite cut of meat for its unabashed tenderness.
But what can I
say? Beef cheeks have that going on and more.
Braised for
hours, their toughness gives way to pure unadulterated lushness. Best
yet, they don't have bones like short ribs nor any bits of fat and
sinew left even after long cooking. They're just succulent meat
through and through.
It used to be
that I could only enjoy these at restaurants. But now that Prather Ranch has started selling
its primo, sustainable meats in the South Bay at farmers markets in
Santa Clara and Campbell, they're easy to come by.
After scoring
four nicely trimmed beef cheeks that way, I cooked them one lazy
Sunday, using this recipe from Gourmet magazine found via Epicurious.
"Braised
Beef Cheeks" couldn't be easier. You basically throw everything
in a pot and stick it in the oven for three hours until the house
smells so savory good you can barely stand it.
Enjoy it
yourself, with this recipe.
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