Last night on FN's Iron Chef, Chef Symon used beef cheeks in a dish.
I've never tasted beef cheeks or cooked with them (Alton said they required long braising) , does anyone have any experience to share with me and the rest of the class? I love beef so I imagine I'd enjoy them.
Fish and pork cheeks are the sweetest part of the fish and pig, so does the same logic hold for beef?
None of my local butchers would have these, so I called a local specialty meat shop, and after getting bounced to three different purveyors, the final one said she could order them for me, but I'd have to buy a 30 lb box @ $1.98 per lb. I don't want to spend $60 on something I may not like, so I'm asking you all for recommendations, experience, advice, etc.
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