Can You Roast Beef Cheeks? This Underrated Cut Of Meat Is
What To Know
- If you prefer a hands-off approach, you can roast beef cheeks in a slow cooker.
- Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the cheeks are tender.
- Store roasted beef cheeks in an airtight container in the refrigerator for up to 3 days.
Can you roast beef cheeks? The answer is a resounding yes! Beef cheeks, once considered an overlooked cut, have gained popularity in recent years due to their rich flavor and melt-in-your-mouth texture. Roasting beef cheeks is a culinary adventure that will delight your taste buds and impress your dinner guests.
Choosing the Right Beef Cheeks:
Selecting the right beef cheeks is crucial for a successful roast. Look for cheeks that are firm to the touch, have a deep red color, and are well-marbled with fat. Avoid cheeks that appear bruised or have an unpleasant odor.
Seasoning Your Beef Cheeks:
Before roasting, season your beef cheeks generously with salt, pepper, and your favorite herbs and spices. A classic combination includes rosemary, thyme, garlic, and paprika. Rub the seasonings into the cheeks, ensuring they are evenly coated.
Roasting Beef Cheeks:
1. Preheat your oven: Preheat your oven to 275°F (135°C).
2. Prepare your roasting pan: Line a large roasting pan with parchment paper or aluminum foil.
3. Place the beef cheeks: Arrange the seasoned beef cheeks in the prepared roasting pan.
4. Add liquid: Pour in about 1 cup of beef broth or red wine to keep the cheeks moist during roasting.
5. Roast: Roast the beef cheeks for 3-4 hours, or until they are fork-tender. Baste the cheeks with the pan juices every 30 minutes to enhance their flavor.
Slow Cooker Method:
If you prefer a hands-off approach, you can roast beef cheeks in a slow cooker. Follow the seasoning instructions above, then place the cheeks in your slow cooker. Add 1 cup of beef broth and cook on low for 6-8 hours.
Braising Beef Cheeks:
Braising is another excellent method for cooking beef cheeks. Brown the cheeks in a large pot or Dutch oven over medium heat. Add 1 cup of beef broth or red wine, along with your desired vegetables and herbs. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the cheeks are tender.
Serving Your Roasted Beef Cheeks:
When the beef cheeks are done roasting, remove them from the oven and let them rest for 10-15 minutes before slicing. Serve the cheeks with your favorite sides, such as mashed potatoes, roasted vegetables, or a rich gravy.
Pairing Roasted Beef Cheeks with Wine:
The robust flavor of roasted beef cheeks pairs well with red wines that have a full body and tannins. Consider a Cabernet Sauvignon, Merlot, or Syrah.
Tips for Roasting Beef Cheeks:
- Use a meat thermometer to ensure the cheeks are cooked to your desired doneness.
- Cook the cheeks low and slow to allow the connective tissue to break down, resulting in tender meat.
- Don’t overcrowd the roasting pan, as this will prevent even cooking.
- If the pan juices evaporate during roasting, add more beef broth or red wine.
- Serve the cheeks hot or cold, as they are delicious in both ways.
What You Need to Know
Q: Can I use frozen beef cheeks for roasting?
A: Yes, frozen beef cheeks can be roasted. Thaw them completely before seasoning and roasting.
Q: How can I make the roasted beef cheeks more tender?
A: Marinating the cheeks in a mixture of red wine, olive oil, and herbs overnight will help tenderize them.
Q: What is the best way to store roasted beef cheeks?
A: Store roasted beef cheeks in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.