Epicurious' Braised Beef Cheeks in oven OMG! - How to tell when done?

M

music-city-missy

Well-known member
Smells like heaven - can't wait to try. Never cooked beef cheeks, any tips on how to know when done? Using Epicurious' recipe but I didn't have 4 cheeks but I had some short ribs I had gotten on clearance that were in the freezer also and one of the comments someone had used the recipe for short ribs and cooked a little longer so I figure I would put the two together.

Got laid off on April 3rd so trying to get cooking mojo back and cook out of the overflowing freezer and pantry but I am finding I have lots of weird things. Couple of fresh hocks. Butternut squash. Different sausages. Bacon - basically it's uncured sliced belly I think. Every condiment known to man. All ideas welcome.

Oh I decided against becoming an extreme couponer - read some of these blogs and then watched several episodes of the show and who has the time for that and most of the stuff is crap - and I am not buying 125 bottles of Excedrin to get $51 so that I can use that on non-coupon things like fresh meat! WTF do you do with 125 bottles of Excedrin??? One one said she has to work hard to earn her keep - that she saves her family (kids all grown) $60,000 a year but it takes up a HUGE amount of space rooms just for the stacks of coupon inserts and the inventory.

 
Dawn, they cook about like chuck pot roast. Does that help on time?

The only way I use coupons now is by dating the inserts from the Sunday paper & then using a database like on Coupon Mom to tell me exactly where to find any I want from my grocery list after I make it. No clipping ahead of time. I really don't buy much beyond fresh items & store brand groceries, but there are usually ones for the few things like Tide & makeup that I am brand loyal to that I know I can always find one for. I never buy brand name OTC drugs. Store brand generics are just fine.

Living alone, too many coupons are for buying things in twos which is more than I'll use.

 
Turned out great - meltingly wonderful

Braised Beef Cheeks
Gourmet | March 2003
Adapted from Uno e Bino
100% would make it again

user rating: Braised Beef Cheeks 4 forks

yield: Makes 4 main-course servings
Guancette di Manzo
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher...

ingredients

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Cooks' note:
• Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.


Read More http://www.epicurious.com/recipes/food/views/Braised-Beef-Cheeks-107803#ixzz2R80SwVli

 
Sorry you got laid off- happened to me in Jan but I found another job. You will too.

Haven't tried beef cheeks either but I like the looks of this recipe and will try it.

 
That's very similar to a braise I made yesterday for dinner tonight.

The recipe I used also had red wine and cocoa powder. It also had a small amount of chipotle in adobo. It's my favorite beef braise - the sauce is so rich and complex. I use whatever cut of beef I happen to have that's suitable for a braise. Tonight it was "boneless beef country style ribs". Whatever the hell that is - I hate the way beef is labeled at the grocery store. Anyway, it braised nicely. I keep asking the beef vendor at the farmer's market for beef cheeks but the processor she uses won't cooperate. I can on occasion get a tongue or ox tails. I love braising!

 
Cyalexa, do you have a Fiesta or other supermarket that caters to Hispanics?

That's where I usually see them here, or a carniceria. i think I have even seen them cryovac packed at Walmart Neighborhood Market.

 
I'll check for a Fiesta market on my way home from Dallas!

The most common groceries in Hispanic neighborhoods in Oklahoma City called Buy for Less. I do patronize them periodically, mostly for the produce. I have also purchased pork there now and then. I'll have a look at the beef next time. I'm thinking of making a Dallas run soon and will look for a Fiesta on my way home. I will have to leave space in the cooler after my TJ excursion!

 
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