"Beef cheeks?" I asked, staring at the menu. "What are beef cheeks?"
I am afraid that I first encountered this item on a menu in a fancy restaurant in Manhattan, I reacted like dumb yokel stereotypes come to the big city for the first time.
That was a few years ago, and I've since learned that many people (Texans who are not happy to let go of losing a portion of a cow, to mind) are very familiar with beef cheek. Even the beefCheek means just that - the cheek, part of the head of a cow.
The one I had that night in New York was delicious, so I swore to try cooking at home. At this point, but it was not easy to find beef cheeks in many places, at least not in the stores, where I lived. Nowadays, it is somewhat easier, and even the large discount club stores occasionally for sale.
Beef cheek is not quite hard, and many people's patience it takes to cookas it should be cooked. But I promise it will be if you persist, you will be rewarded with an excellent dish of meat. In fact, it can for you under the "sweet beef" you will ever tasted.
The traditional way of cooking it is beef cheek stew, although I've seen it in all sorts of other recipes. Here is a good recipe for beef cheeks, note that you will require a beef bones for the production of a share.
Ingredients BeefBone
Beef cheek
2 garlic cloves
4 medium to large carrots
4 stalks celery
1 small onion
Thyme
Rosemary
1 bay leaf
Olive
Salt
Coarsely ground black pepper
Directions 1st bone sirloin in the oven about 15 minutes.
2. Mince 1 clove of garlic. Chop 2 carrots and 2 stalks of celery. Put these with the bay leaf into a large pot. Add enough water to cover well, and start simmering.
3. Add theto cover roast beef bones and more water. Bring pot to a slow boil, cook for 1 hour. Verify keep you regular and water as necessary to remove liquid from boiling.
4. Remove the beef bones and bay leaf from the pot. What remains in the pot is the best camp.
5. Salt and pepper the beef cheek.
6. The onion and the remaining carrots and celery, mince the remaining clove of garlic, and fry these in olive oil with a good splash of rosemaryand thyme, onion, until translucent.
7. Add the sauteed ingredients to stir the stock pot, and then add the beef in the cheek.
8. Braise for at least 1 hour. Test with a fork to see if the meat is tender. If not, go braising, until it is. Remember, it is important that the beef cheeks are very tender before serving.
9. Serve beef and camp together.
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