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Beef cheeks = cabeza. Right???


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Beef cheeks = cabeza. Right???

c oliver | | Aug 23, 2009 05:54 PM

I have a couple of packages of beef cheeks in the freezer thinking that someday I'd do a poor man's (or woman's) versioin of Batali's beef cheek ravioli (no squab liver or black truffles). But then yesterday we stopped at our fave burrito joint and my husband ordered cabeza. I was glancing at their menu taped on the wall to see if they serve menudo (they don't - too small a place) when I saw cabeza and in parentheses "beef cheek." One of those aha moments. Now I grant you there's more on a cow's head than just the cheeks but that would be the meatiest part, right?

Part Two: Now I want to slow cook the cheeks and does anyone have any special flavorings? With pork, I usually go with jalapenos (also have a poblano hanging around), garlic, onion, cumin, a dash of tequila. I also have cilantro in the fridge but should I just use it raw rather than cooked later on? Thanks all.

Edit: I considered rubbing the meat well with chile powder prior to browning and then slow cooking. Agree?