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Question: Beef cheek meat

Hi all.  Just wondering if any of you have done any recipes using beef cheek meat.  I have been given several packages of it because no one else wanted it.  I also received several beef tongues, but I have a great recipe for those.  So I'm just wondering, does anyone have a favorite recipe for cheek meat?  Thanks in advance...

Comments

  • FlyingTivoFlyingTivo Posts: 317
    The simpler the better, throw them in a dutch oven(cheek and tongues) with some sliced onions, garlic, salt and pepper with very little  beef broth so it won't stick to the bottom.
    Pulled them together and make some tacos, with cilantro and salsa.

    Felipe
    Men, easier fed than understood!!
  • SGHSGH Posts: 6,923
    Sir I have numerous for cheek and tongue. Im at work unil 6:00pm so cant spend much time on the computer. If know one has posted by the time I get home I will fix you up my friend.
    Just this side of Biloxi MS. One small wore out Weber grill.
  • fishlessmanfishlessman Posts: 15,943
    hve never seen them but the first thing that comes to mind after googling a pic of one was to smash it flat and make mini braciole, sounds better than beef cheek :D
  • Thanks for the responses!  SGH, I will look forward to more ideas.  FlyingTivo, that's exactly one of my recipes for the beef tongue.  Tastes sooo good.  Can't wait to try these cheeks.  If they taste anything similar to tongue, I will be happy.  Tongue has such an awesome, rich beef flavor.
  • hve never seen them but the first thing that comes to mind after googling a pic of one was to smash it flat and make mini braciole, sounds better than beef cheek :D
    Might be worth a try.  Thanks.
  • GriffinGriffin Posts: 6,362
    Barbacoa. Perfect hangover cure. That is all.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SGHSGH Posts: 6,923
    Sir here is a recipe I think you will enjoy. You can use either the cheek or tounge for this one. First be sure to remove all  the fat and any sinew as it has a off taste. Do not parboil no matter what you may have read else where. You need to cook this in a shallow pan as cheek does well with a braise. Dont worry it will pick up plenty of smoke. Now to the cooking. You need to brown the cheek. Two ways of doing this that work equally well. Either sear on the egg or coat with flower and brown in a frying pan. Remember only brown it. Heat egg to 225-250 degrees. Add browned cheek to pan. Add 2 cups beef stock and 1/2 cup chicken stock. I know what you are thinking but trust me on the chicken stock. Then add 2 diced onions 2-3 diced carrots 4-5 garlic cloves 1-3 bay leaves and 5 portobello mushrooms sliced. Just a not e for the browning I prefer the skillet and flour method. Now put the pan in the smoker and cook until you can cut the cheek with a fork. Yes a fork. This will be several hours. Once cheek can be cut with a fork remove and enjoy. I picked up a few blue ribbons with this recipe a few years back. I hope you enjoy. I will post more recipes if you are interested. Good luck my friend.
    Just this side of Biloxi MS. One small wore out Weber grill.
  • SGHSGH Posts: 6,923
    Sir salt and pepper to taste. I never give amounts on salt and pepper because we all like it a little different. But do salt and pepper to your liking.
    Just this side of Biloxi MS. One small wore out Weber grill.
  • Thank you SGH, I appreciate your feedback.   :)
  • SGHSGH Posts: 6,923
    You are more than welcome.
    Just this side of Biloxi MS. One small wore out Weber grill.
  • @SGH I have a very similar braising liquid to yours, except only chicken stock (always in the freezer) and added bay leaf. Just before serving I finish with a splash of 8 year age red wine vinegar.
    I will trying your braise the next time I egg beef shanks for stock.
    Eggin in SW "Keep it Weird" TX
  • gdenbygdenby Posts: 4,233
    I've done them a couple of times.

    When I opened the packages, I realized that there were several muscles running in different directions, each w. its own sheath of connective tissue. I sliced away what connective tissue I could, then used a Jaccard tenderizer on the cheeks. Marinaded them over night in a little soy sauce and Wooster.

    Set up the Egg for a standard indirect slow cook. When the cheeks reached 160 internal, foiled them w. a splash more of Wooster. Unfoiled at 190F. Some have been very tender, others, still a little chewey. The shrink to about the size of a hamburger, so that's how I've used them.
  • SGHSGH Posts: 6,923
    Sir im sorry that I have been slow to respond but i have been working very long hours the past few days. Here is another recipe that works great. You can use it for both meats. Marinate tongue or cheek overnight in in 1/2 cup pineapple juice 1/2 cup beef broth 2 teaspoons worcestershire and 1 teaspoon of tabasco. Remove from marinade and pat dry. Sprinkle with a little salt and pepper. Heat egg to 200-225. Place meat on egg with a little oak or pecan. Smoke for about a hour and a half. At this point pan or wrap with 1/2 cup of beef broth and 1/2 cup chicken and 1 teaspoon worcestershire
    If you have access to beef eyes add 4-6 eyes when you wrap. The cook at the above temps will take 8-10 hours. Cook until you can cut meat with a fork. Again until you can cut it with a fork and the eyes have rendered. This recipe works well with or with out the eyes but for a real treat I hope you will try it with the eyes. Hope this helps. I will post some more for you when i can.
    Just this side of Biloxi MS. One small wore out Weber grill.
  • SGHSGH Posts: 6,923
    Sir I guess I should have asked have you ever ate parts from the head? If not let me say that the tounge is the odd ball on the head as it has a taste that a lot of people dont like. If you have never ate tongue I suggest that you cook it and cheek together and when done shred and mix the meats together. If you have tried tongue then you can ignore this. Also dont wrap or pan them together as they will finish at different times. Hope this helps
    Just this side of Biloxi MS. One small wore out Weber grill.
  • Tongue is one of my favorite cuts from the cow.  Love it.  Thanks for the additional replies.
  • GaryLangeGaryLange Posts: 211
    My Cajun friend would use the cheek meat in Jambalaya all the time. Very tender and flavorful.
  • SGHSGH Posts: 6,923
    MR. Harmening if you dont have access to eye balls and would like to try them let me know and I will be glad to ship you some when I get off these long hours. I always keep a few pounds in the freezer for special occasions. I get them fresh just up the road from small heads.
    Just this side of Biloxi MS. One small wore out Weber grill.
  • Eyes would definitely be fun to try.  I would have to wait for a weekend that my wife is gone, but it sounds good to me.  She would freak...
  • SGHSGH Posts: 6,923
    When you are ready contact me and give me your address and I will over night them. If you can try to give me a few days notice as I work a lot of split and night shift at the refinery.
    Just this side of Biloxi MS. One small wore out Weber grill.
  • Little StevenLittle Steven Posts: 26,177
    edited February 21
    Harmening said:
    Eyes would definitely be fun to try.  I would have to wait for a weekend that my wife is gone, but it sounds good to me.  She would freak...
    I spent a lot of time in the rendering industry. They leave the eyeballs in the skulls. Scariest thing I've ever seen was a load of skinless heads in the hopper while climbing a 40 foot ladder. They follow you.

    Steve 

    Caledon, ON

     

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