Beef cheeks
Cheek meat with connective tissue that softens during long cooking.
What it offers and why to use it
Cheek meat with connective tissue that softens during long cooking. Trim tough membranes, brown and braise until fork-tender.
Cheek meat with connective tissue that softens during long cooking.
From shopping to cooking
Choose
Ask for well-trimmed meat and maintain the cold chain after purchase.
Store
Keep covered in the cold part of the refrigerator, observing the use-by date; freeze if not cooking in time.
Prepare
Trim tough membranes, brown and braise until fork-tender.
How to make the most of it
Good pairings
Onion, carrot, wine and herbs.
How to substitute it
Another beef cut suited to the same technique, adjusting cooking time.
Recipes with beef cheeks
Beef cheek strudel with walnuts, apple and raisins
Crisp filo parcels filled with braised beef cheek, apple, walnuts and raisins. Chill the filling before wrapping.
View Recipe →Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →