Braised Beef Cheeks with a Mustard and Breadcrumb Crust

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

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

  • 4 large beef cheeks
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon


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 deg