Braised Beef Cheeks with a Mustard and Breadcrumb Crust

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.


The Braising

The Finishing

  • ¼ cup Dijon mustard
  • 1 cup white breadcrumbs
  • 4 tablespoons melted butter
  • 1 tablespoon finely chopped fresh thyme leaves


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.

Preheat the oven to 375 degrees.

Brush a -inch layer of mustard all over each cheek. Put the breadcrumbs, butter, and thyme in a mixing bowl and mix well. Put each cheek into the crumbs and pat them onto both sides until coated.

Put the coated beef cheeks on a rack on a sheet pan in the oven until the cheeks are heated through and the breadcrumbs are golden brown, about 20 minutes.