Chowhound Presents: Table Talk with Tyler Florence | Ask Your Questions Now ›

Home Cooking

Beef Beef Cheeks

Cooking beef cheeks (split from Ontario board)


Home Cooking 21

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.

Want to stay up to date with this post?

Recommended From Chowhound