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Beef cheeks, anyone?


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Beef cheeks, anyone?

jillp | | Aug 14, 2007 05:39 PM

The splendid Jackp picked up several packages of beef cheeks on his last trip to Super Wal-Mart. He has requested some for dinner this weekend, specifying that they be seared before they are braised. Okey-dokey, I can do that.

I had planned to cook them very slowly with some carrots, garlic, shallots, a great deal of thyme and lots of red wine, a la braised short ribs. My intent is for them to be meltingly tender when I serve them to him.

Does anyone else have a preferred way of preparing them?

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