What is
Beef Cheek?

Beef cheek is a cut of meat from the facial muscles of the cow. It is known for its rich flavor and melt-in-your-mouth tenderness when cooked properly, usually through slow cooking or braising.

Origins & History

Beef cheek has roots in various cuisines across the world. It has been traditionally used in rustic dishes where economical cuts of meat were required to feed families. Its popularity has increased with the rise of nose-to-tail cooking and gourmet restaurant menus, particularly in Western and South American cuisine.

Taste & Texture

The taste of beef cheek is rich and beefy, with a deep, complex flavor profile that develops during slow cooking. It has a slightly gelatinous texture due to its collagen content, making the meat tender and satisfying.

Ingredients

Beef Cheek

A tough cut of meat that becomes tender when cooked slowly.

Onion

A common aromatic vegetable that adds sweetness and depth to the dish.

Garlic

A flavor enhancer used to build savory depth.

Carrots

Adds a natural sweetness and color to the dish.

Celery

Provides an aromatic base and contributes to the overall flavor.

Red Wine

Used in braising, it adds acidity and depth of flavor.

Beef Broth

Adds moisture and richness during the cooking process.

Thyme

A fragrant herb that enhances the meat's natural flavor.

Bay Leaves

Adds a layer of earthiness during cooking.