Beef Cheeks are the cut of meat that comes from the cows face. It's a cut that gets a lot of work meaning that it's full of sinew and connective tissue, thus being perfect for braising. All the connective tissue means that when cooked properly, the fat gets broken down making the beef cheeks slightly gelatinous, basically meaning they melt in your mouth. Generally these cuts are less favourable because people are in the mindset that fat equals bad. But in reality fat equals flavour, and if you cook these cuts 'low and slow' then that flavour permeates the meat and you end up with incredible depth of flavour and a gorgeous soft texture. In utilising less common cuts of meat, you are likely to save money because they are generally cheaper (beef cheeks range from $10-$15 per kilo, compared to $25-$30 per kilo for a cut like eye fillet), and as I said before, they're are more flavoursome. The best thing about this method is you can get it all ready, pop it in the ov...
Comments
Post a Comment