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

FAQs

What wine is good for beef cheeks? ›

Perfect match: Slow roasted beef cheek

The slow roasting tends to encourage a more complex, meaty flavour, which is a perfect simile for the earthen, rich notes of a Cabernet or older local red (at least 3-4 years old). The contrast of oak richness and aged earthen silkiness are a match made in heaven.

Can you overcook beef cheeks? Because beef cheeks are a tough secondary cut with a lot of muscle, they are perfectly suited to slow-cooking, and it would be very hard to overcook them!

Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over. Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned.

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.

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. Our cheek meat produces a wonderful, melt-in-your-mouth bite packed with traditional flavor.

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.

Nutritional content and health benefits

Beef cheeks, for example, are higher in protein and lower in calories and fat than conventional cuts of meat. And any cut of beef will be packed with vitamins and minerals, including: Vitamin B6: For metabolism and the formation of blood.

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.

Turn the beef cheeks after 2 hours, then check after a further 2 hours to see if the cheeks are tender by using a fork to pull away the meat. After 4 hours the meat should be quite soft and falling apart, if not, continue to cook for another hour.

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.

Are beef cheeks a delicacy? ›

They're melt-in-your-mouth and perfectly proportioned: ergo, slow-braised beef cheeks are your perfect winter dish. But, considering they're hardly a regular cut, their rise to popularity has home-cooks across the country asking themselves…

Beef Cheeks are also known as Ox Cheeks. Come from the facial Cheek muscles of cattle. Average Weight is 12 to 14 oz per Cheek.

If you have rosacea, consider opting for chilled white wine over room temperature red wine to lower the chances of a flare. When you have the skin condition rosacea, having a glass of red wine could have a surprising effect on your skin.

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.

We recommend a medium-bodied highly-acidic wine such as Chardonnay instead, to best complement the heavy flavors. The zest and slight oak flavors in medium-bodied Chardonnay pair well with most breaded veal cutlets.

Classic fuller-bodied reds, such as Bordeaux blends led by Cabernet Sauvignon or Merlot, Châteauneuf-du-Pape from the southern Rhône or Australian Shiraz, are often considered go-to wines that can match the flavour intensity of a roast beef dish.