"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. It also means that beef cheek just that - the cheekPart 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 cook it as it should be cooked. But I promisethat if you persevere, 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 beef bones
Beef cheek
2 garlic cloves
4 medium to large carrots
4 barsCelery
1 small onion
Thyme
Rosemary
1 bay leaf
Olive
Salt
Coarsely ground black pepper
1st Directions Roast beef bones in the oven for 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 the roasted beef bones and more water to cover. Bring pot to a slow boil, cook for 1 hour. Check at regular intervalsand remove water as necessary to keep 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 rosemary and thyme, onion, until translucent.
7. Add the sauteed ingredients to the stock pot, stir and then add in theBeef 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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