Beef cheeks: recipes and options for serving dishes

Beef cheeks are eaten as ordinary meat, because they have the same nutritional value for humans. There are recipes that help make the product especially tasty and even those that allow you to cook this dish for a child.

Beef cheeks are part of the carcass of a cow. They represent the part of the face that the animal uses to chew food. When cutting the cheeks cut, remove their skin, washed well and sent for sale. Of course, this is not the most expensive part of the carcass, but very attractive for gourmets.

It is best to make a stew out of your cheeks, since it will take at least eight hours to make them. Modern housewives use a slow cooker or a pressure cooker, in which meat is especially tender, are widely used.

Depending on the age of the animal, the cheeks can be divided into beef and calf. The first ones are more fleshy, they have to be heat treated for a long time to make the product suitable for use. The color of the meat is dark and saturated, it is from him that one can understand that the cow was an adult, respectively, her facial muscles had developed sufficiently.

The calf cheeks are not so hard and they are less extinguished, because the young animal did not eat grass, but fed mostly on mother's milk, because heifers of four months of age go for slaughter. The color of the meat is pale pink, the fibers are not so elastic and hard. Beef cheeks are by-products. If earlier it was possible to get the product easily in butcher shops, then today it appears less and less on the shelves.

Regardless of which part of the beef to eat, the nutritional value of veal is higher for a person. The meat does not contain a single gram of carbohydrates, but a high content of protein and a little fat. 135 kcal per 100 grams of the product in beef cheeks. But in the meat a lot of potassium, sodium and other trace elements. It is rich in vitamins, including group B, choline, folic acid.

Beef cheeks are advised to use because of the content of magnesium, iron, manganese and copper - a trace element that is not present in all foods.

Eating beef is also useful for athletes, because it contains proteins that are well absorbed by the body, and they play an important role in the diet. There is little fat in this meat, so it is considered to be lean, which is why nutritionists recommend it. The only drawback of the product can be considered a large amount of cholesterol, which adversely affects the cardiovascular system and the bowels.

It is present in the composition of beef and purine base, and it is the cause of urolithiasis, causes gout.

From this part of beef carcass you can make a good dish stew with vegetables. The recipe is simple. You can stew the cheeks in red wine, but for serving on the table where there are children, it is replaced with cream or sour cream. Numerous reviews indicate that when the recipe is observed, the product turns out very tasty, despite the fact that the meat of an adult animal has to be cooked much longer.

Beef cheeks can save the family budget. They can be tasty served in a sauce and with mashed potatoes or rice - who likes what more. Such meat absorbs well the aromas of herbs and spices, and when it is cut, by its consistency, it resembles brisket. Every centimeter of by-product is saturated with moisture and cooked evenly.

Beef cheeks are not always available in large supermarkets, but they will probably be found in the meat market. They cost less than other pieces of carcass, such as steak and bacon.

For better effect, you can add wine vinegar to the dish or use soy sauce. On the stove, the cooking process takes a long time, so it is best to use a pressure cooker or a slow cooker. To prepare the dishes you will need:

• meat;
• 3 tbsp. l olive oil;
• 1 onion, diced;
• 1 celery stalk, coarsely chopped;
• 1 carrots chopped into cubes or strips;
• 4 cloves of garlic;
• 6 stems of fresh thyme or 1/2 teaspoon of dried leaves;
• 4 dried bay leaves;
• 1 cup of beef broth;
• three tablespoons of soy sauce or wine vinegar;
• salt and pepper.

As a garnish for braised beef cheeks use mashed potatoes. For its preparation will require potatoes, butter, one raw egg, milk if desired.

The meat is washed under running water, then dried well on paper towels. Rubbed with a mixture of salt and black pepper, cut into pieces. Heat 2 tablespoons of olive oil in a frying pan and fry the product on both sides until a crust appears. Spread it in a multicooker container, and on the same oil fry garlic, onions and carrots. 3 minutes is enough for the onions to become translucent, then celery is added to it and fried for another 3 minutes.

The mixture is spread over the meat, poured it all with broth, add soy sauce, laurel and thyme and put in the quenching mode at the minimum temperature for eight hours. You can remove the meat before serving and grind the vegetables with a blender. Serve it with greens, removing the pre-bay leaves and thyme sprigs.

If there is no multicooker, then you can use a cauldron or a pot with thick walls. It is installed on the stove on the largest hob or placed in the oven, which must be preheated to 160 degrees Celsius. The cooking time is almost the same, so an additional amount of broth will be needed, since in such conditions the moisture will evaporate. Periodically it is added to the pot.

Mashed potatoes are cooked very simply. The vegetable is boiled until ready, the water is poured into the container, if it is supposed to be used later. A large piece of butter and a raw egg are added to the potatoes, and the whole mixture is well stirred until it is homogeneous. Add broth or water, in which potatoes were boiled, you can use warm milk.

You can make a dish according to another recipe using vegetables. It will require:

• meat;
• 2 crushed garlic cloves;
• 2 sprigs of fresh thyme;
• soy sauce;
• 1 onion, finely chopped;
• 1 celery stalk;
• 1 clove;
• sunflower or olive oil;
• mushrooms;
• bacon, sliced ​​and fried to a crust;
• pasta;
• steamed small carrots;
• 2 tbsp. l leaf parsley for garnish;
• 1 bay leaf.

Put beef cheeks, garlic, thyme, soy sauce, bay leaf, onion, celery and cloves in a saucepan, cover and refrigerate for 1-2 days. Then put the meat on paper towels, dry well, fry in butter or any other oil until golden brown.

Heat the oven to 325 degrees Fahrenheit. Pour marinade with beef broth into the pan and cook for five minutes. Put the meat and cover with foil or parchment paper. Put the container in the oven for 4 hours, turn the meat every hour.

Over time, using a spoon with holes, you need to catch beef cheeks and transfer them to a plate, covered with aluminum foil. Strain the sauce from large slices, bring to a boil over high heat, then reduce it until it thickens. On average, this process takes 15 minutes.

Again take a container for baking, put the meat there, pour the sauce, add mushrooms, bacon, pasta, onions and carrots. Cover and bake until the vegetables and beef are warm, which on average takes 10 minutes.Serve the dish should be hot and decorated with parsley.

Some cooks say that there is nothing tastier than beef cheeks, you just need to learn how to cook them correctly. For cooking in sour cream sauce will need:

• a small amount of soy sauce;
• vinegar;
• radish;
• Sesame oil;
• several spoons of mirin;
• bow;
• olive oil;
• sour cream;
• a few cloves of garlic;
• fresh ginger.

Mix soy sauce, wine vinegar, sesame oil and mirin in a bowl. Cut onions and add to the same. Marinate in the resulting beef cheek sauce for half an hour.

At this time, heat the olive oil in a large saucepan, finely chop the onion and fry for 3 minutes. Rub garlic and ginger, add to the same place and stew for another 1 or 2 minutes. Now spread beef cheeks into the mixture, pour soy and a little water. Stew in the oven for 5 hours at 170 degrees Celsius.

After 4 hours, the radishes are finely chopped and placed in a plate with wine vinegar and mirin. Finely chop the red chili and add to the same. Put everything in the fridge for 30 minutes.

When the time is right, the beef is taken out of the oven. Check with a fork to make sure it is soft. Remove from the oven and allow to cool slightly. Serve cheeks with barbecue sauce, marinated radish, sour cream with lime zest.

To cook beef cheeks for a child, you need to try hard, because it will eat meat only if it turns out to be soft and tender. As ingredients, you will need:

• 80 ml of olive oil;
• meat that you need to beat off well;
• 2 celery stalks, coarsely chopped;
• 1 carrot, sliced;
• 1 clove garlic, minced;
• 5 sprigs of thyme;
• cinnamon;
• 1 fresh bay leaf;
• 3 juniper berries;
• 1 clove;
• 1.5 liters of chicken broth;
• 120 g butter.

The dish will be cooked in the oven, because there it turns out well stewed. To do this, it will need to warm up to 160 degrees. Olive oil or sunflower oil is preheated in a pan. On high heat, you will need to roast beef cheeks to “seal” the juice in the meat. Before grilling, rub meat with salt and pepper. On each side takes one minute to make a crust.

Now spread the meat, add vegetables and herbs with spices. Mix it well, add the broth and put in a preheated oven. Fry carrots on butter until it becomes tender, then it is put in a container with meat. The longer the dish is cooked, the softer the beef will be.

You can not only cook your cheeks completely, but also twist them for mince and make meatballs. This is a great option for soup or mashed potatoes. In this form, the child is better to eat any meat, because he does not have to put a lot of effort to chew it.

You can make a wonderful casserole from minced meat using mashed potatoes and vegetables. All layers are smeared with a small amount of mayonnaise, or between them is roasted from onions and carrots. Stewed beef cheeks like guests and households, they just need to properly cook, following the recommendations of professional chefs.

Meat can be nicely served on a plate with a side dish, and you can lay it on a separate serving plate. Cooked vegetables are spread around, including coarsely chopped carrots, peas and cauliflower.

Always looks very attractive goulash from beef cheek, seasoned with greens. You can decorate it with mushrooms, pour over creamy or sour cream sauce.

Using simple recipes, any hostess can cook beef cheeks. Be sure to observe the time during which they stew, because over a short period of heat treatment, they will not become soft and tender.

If you want to insure, then you should first marinate the product or discourage well, but only it must be salted immediately before frying, otherwise salt will stretch all the juices and the meat will be tough. Appetite awakens finely chopped greens, which should not be put during the fire, because then it will not give the necessary flavor. It is better to lay it just before serving, or put in a gravy immediately after the meat is removed from the heat.

How to cook beef cheeks, as in a restaurant, see the next video.