![]() ![]() With the proper treatment, however, it reveals fine texture and intricate marbling. Ottomanelli & Sons.) Unprepared, the heavily worked chewing muscles that line the jowls make an extremely tough cut that’s often flecked with gristly connective tissue. You sear the meat to caramelize it, building flavor before it’s covered in stock or wine and simmered for hours.īeef cheeks-exactly what they claim to be-are admittedly not a supermarket staple, but a good butcher can order them or may even have some frozen. It requires very little hands-on time and renders a meal that makes you seem like a gourmet. The surprisingly easy technique is braising. ![]() ![]() What mightn’t be as obvious to at-home chefs is that this tasty meat treat is a modestly priced cut called beef cheek that is simple to prepare at home-especially in cooler weather when smoking slow and low outdoors is inconvenient. Food trend followers may have noticed joues de boeuf-a traditional fare of French bistros-appearing on menus across the country. ![]()
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