We rarely buy this part of the beef. Crispy, tender, perfect for a dinner party.

This is one of the least commonly purchased cuts of beef. It’s crispy, tender and just delicious. It’s perfect for an invited dinner party. Take advantage of this option when you are preparing a gourmet dinner for special guests. This recipe will surprise even your mother-in-law.

Beef is known for its many great cuts of meat. Some of our favorites include tenderloin, entrecote, and roast beef. An equally outstanding but underrated part of the dish are beef cheeks. What are the characteristics of this meat and why is it worth eating? Its flavor is excellent.

What do beef cheeks taste like?

Beef cheeks have an intense, rich flavor with distinct umami notes and a creamy taste. This is perfectly emphasized by the incredible consistency of the meat. Once cooked, the meat is truly tender and juicy. It may be firm at first but the longer it is cooked the softer it will become . It literally melts in your mouth after a long stew .

Thehigh collagen content accounts for the specific, slightly jelly-like consistency and hardness of the cheeks before cooking . This makes beef cheeks not only tasty but also healthy. The ingredient has a positive effect on the work of the joints, the condition of the skin, hair and nails.

In addition, eating beef cheeks will provide you with iron, zinc, selenium and B vitamins. Thanks to this, they will have a beneficial effect on our immune system, nervous system, red blood cell production and thyroid function.

How to cook beef cheeks?

The best way to cook beef cheeks is long braising. This type of heat treatment makes the meat very tender. Collagen fibers are destroyed, and the tissue becomes soft, but remains juicy. However, before braising, they must be properly prepared.

Before braising beef cheeks should be cut into smaller pieces. Then they can be lightly fried in a frying pan. This will preserve the juices and all the juiciness inside the meat. At the next stage, you can move on to stewing. The duration can be up to 4 hours.

Beef cheeks go well with herbs such as garlic, thyme, rosemary and parsley. Of the vegetables it is worth adding onions, celery and leeks. The flavor of the meat will be further enhanced with wine or cider.

Beef cheeks in mushroom sauce – recipe

The best beef cheeks are definitely in mushroom sauce. The meat in this recipe turns out incredibly velvety and flavorful. With every bite it melts in your mouth, it is something delicious. This recipe is perfect if you want to impress someone. Perfect for a dinner party.

Ingredients:

• 1 kilogram of beef cheeks,
• 2 onions,
• a head of garlic,
• 2 bay leaves,
• a few peppercorns of oregano pepper,
• 4 pcs. juniper berries,
• 200 ml of red wine,
• 2 tablespoons of clarified butter,
• 250 g of wild mushrooms,
• 4 tablespoons of flour,
• parsley,
• pepper,
• salt.

How to make it:

Wash the beef cheeks, remove the foils and cut into smaller pieces. Sprinkle the meat with salt, pepper and flour. Heat a small amount of oil in a frying pan and when hot, fry the cheeks on both sides until golden brown. Add the garlic clove cut in half to the skillet. Slice the onion and add it to the meat. Fry for a while.

Pour red wine into the pan , add spices, juniper berries and cook on low heat. Meanwhile, clean the mushrooms. Cut the stems into thick slices, leave the caps whole. Add the stems to the stewing meat.

In a separate pan, heat the butter. When it is well heated, fry the mushroom caps in it. Add water to the meat from time to time. In total, the dish should stew for about 2.5 hours. Finally add chopped parsley and fried mushrooms.

Serve beef cheeks in mushroom sauce with your favorite cereals.