Beef cheeks in red wine | Jamie magazine recipes (2024)

FAQs

What wine is good for beef cheeks? ›

Also known as barbacoa meat, beef cheek meat is great in tacos, quesadillas, burritos and other delicious dishes. What is beef cheek meat? Beef cheeks come from the face of the cow, next to the jaw muscle.

Beef cheeks are generally big in size, so we'd recommend one beef cheek per person. Tip: If your piece has a lot of excess fat or sinew on it, trim this off before you start cooking — it won't cook out and will remain tough.

If your recipe requires it, cut each beef cheek into smaller pieces. If you'd like, you can enhance the flavor and appearance of the beef cheeks by browning them in a skillet. Place the cheek meat in a pot and add enough water, beef broth, or stock to cover the meat.

Why are my beef cheeks tough? If they haven't been cooked long enough, or if they haven't been submerged in the braising liquid while cooking, this can lead to tough rather than tender meat.

Beef cheeks are a great lightweight alternative to traditional cuts. Beef cheeks are lower in calories and fat and higher in protein than most popular steaks. Plus, they have more immune-supporting vitamins (vitamin C and B) and 200 percent more iron than traditional cuts.

Beef cheeks absorb the flavours of the liquid they are cooked in, resulting in a flavoursome meat with a texture that melts in your mouth like butter.

Ox cheek, also referred to as beef cheek, is a cut of beef that comes from the cheek muscles of a cow. It has as much rich and delicious taste as ox tail so is a great option for stews and casseroles. Its full taste is usually because it's an extremely strong and well-worked muscle over the cow's lifetime.

Beef Cheeks are the cheek muscle of cows and they are a very tough cut of meat that needs to be cooked long and slow to make it tender. It absorbs the flavours of braising liquid well and when you cut into it, it is stringy, almost like pulled pork.

Beef cheeks need long, slow cooking to get to their tender best. They are ideal in the slow cooker, where they can easily take the place of brisket in some of your favourite recipes. To know if your slow cooked beef cheeks are done, try cutting into one with a fork: if they easily give, they're ready.

Do beef cheeks taste like steak? ›

So what do Beef Cheeks taste like? Especially from naturally raised Grass-fed and Grass-finished cattle, Beef Cheeks, once slow cooked are packed with very rich savory beef flavor notes with a unique super soft mouthfeel that cannot be replicated by any other cut of beef or any other meat for that matter. Truly unique.

Yes. All of that tough chewing the cow does builds connective tissues that render down into an incredible texture If you cook them low and slow. Beef cheeks are famous in barbacoa and stews for a reason.

If you have rosacea, consider opting for chilled white wine over room temperature red wine to lower the chances of a flare.

If your face turns red after a couple glasses of wine, you're not alone. Many people experience facial flushing when they drink alcohol. The technical term for this condition is “alcohol flush reaction.” Most of the time, the flushing happens because you have trouble digesting alcohol completely.

Authentic Beef Bourguignon calls for an entire bottle of Burgundy wine in the recipe. Because of this, many recommend pairing this dish with a glass of Burgundy.

Red wine is what you should choose to go with a steak. It's easy to remember – red meat gets red wine. Beef is typically accompanied by a red – while a “white” meat like chicken or fish is best served with a white. Some meat, like pork, don't fit neatly in either category – and can be paired with either.