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Braised Beef Cheeks with a Mustard and Breadcrumb Crust
- Serves
4
- Difficulty
Medium
Published 2002
At Stars San Francisco, we introduced beef cheeks to a trusting public, though many considered the idea of eating them strange. It was. Then beef cheeks became chic, almost common, and with familiarity and acceptance are more delicious than ever. You will have to special order them.
Ingredients
The Braising
4 2 tablespoons 1 tablespoon
Method
Marinate and braise the beef cheeks, using the braising ingredients listed above, following the same technique as for the short rib recipe.
When they are cool, trim away most of the membrane, leaving just enough to hold the cheek together.
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