Home Cooking

Beef Beef Cheeks

Cooking beef cheeks (split from Ontario board)

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Cooking beef cheeks (split from Ontario board)

embee | Mar 6, 2009 10:17 AM

For cooking purposes, think of cheeks as similar to a shank. They need to be cooked very gently for several hours, and have a melting, gelatinous quality when done well. Some kosher butchers keep cheeks in stock. I've seen them on self serve display at Toronto Kosher. I'd imagine they would be wonderful in chulent.

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