Here’s what I liked about this week’s pick:
- I have never had beef cheeks
- I had to look up what beef cheeks even look like so that I could find them (though had to ask despite being about 1′ away from the packages – not impressive)
- Finding them at my favorite local Hispanic supermarket – which also lead me to pick up chiles, cilantro, limes, tomatoes… you get the idea
- Beef cheeks end up with that interesting (in a good way) texture from connective tissue being braised so that it’s a little chewy, a little gelatinous (OK, so now I’m probably on the verge of TMI ). The same reason I like using 7-bone chuck roasts. I don’t know why it works that way
- They were surprisingly tender after just 2 hours in the oven
Here’s what I did not like about this week’s pick:
- The cheeks weren’t completely trimmed, and there were not-so-nice bits I needed to trim away
- Another recipe of braised beef with carrots… and not a lot else
- Even though it’s late November, in AZ it’s still warm (my air conditioning is running as I type!). Even in the mountains it’s still nice – so another recipe that uses the oven for hours (without producing some fabulous bread or dessert!)
I’ve seen a number of recipes for beef cheeks, and a reasonably large number of “foodies” waxing rhapsodic about them. “They are so tender, so flavorful”. Um. OK. Sometimes they are correct, sometimes they just want to find an obscure ingredient to make things seem special. But still, I was intrigued about using them finally. The big problem was where to procure them. I think they are one of those food items that is either very inexpensive – or, very, very expensive. I found a company online that was willing to send me a box of Kobe beef cheeks for $236! I’m thinking… from what I know about cows, they chew. And chew. And chew – a lot. So it made no sense to me. But I also love my local ethnic markets. So I stopped on my way home from dropping one of my brothers at the airport. And yes, after looking a bit – there they were!
But I have to admit, after picking these up at the market, I had to switch things up. In retrospect, I probably would have done it a bit differently, but hey, it was fun!
I decided to do more of a mole sauce for mine. But I ended up making too much, and maybe I would have done it differently (I would more likely do a simpler red chile – or colorado sauce next time. Love mole, not quite as versatile). But, that said, it’s all a bit similar. The cheeks are trimmed, then browned.
There are also onions to be sauteed prior to putting everything together.And I made the sauce so that everything could be buttoned up per Dorie’s directions for their 2 hour braise in the oven.
After it’s time on its own, the daube came out of the oven smelling wonderful, with the beef perfectly cooked. I was a bit worried because I knew that this had to be a tough cut of meat, but because of its composition, I suppose, it was beautifully tender, while still holding together in nice pieces.
I served my dish with its traditional rice and tortilla accompaniments As well, I just had to make some fresh salsa since I’d picked up such great ingredients at the store.
This was a lot of fun to make. I’m not sure I’m a total beef cheek convert yet. but it was a great opportunity to try something new.
14 thoughts on “ffwd – beef cheek daube”
What a fun post about finding the Beef Cheeks for this recipe. Serving the Daube with rice, tortillas and fresh homemade salsa sounds like a wonderful and different idea. I am sure that your dinner tasted fabulous, it certainly all looks wonderful!
Have a great weekend!
love that you made fresh salsa for it! Were you just not excited by the combination of bacon, red wine and chocolate? I love the idea of using a mole sauce! It is simply one of my favorite dishes to order when we eat out…!
I make another dish with short ribs with wine, rosemary and chocolate. Just wanted to do something different I suppose! 🙂
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LOL, well we all have those days 🙂 Looks great though!
I like your adventure in ingredient hunting 🙂
Mole was a great idea – give me a tub of mole and some chicken and you won’t hear a thing from me for a long, long time…
Great idea to look in an ethnic market! And thanks for the photo of the beef cheeks. I wasn’t sure what they would look like. Your dish sounds really good!
I love the Hispanic twist you put on this dish! It seems very fitting – and it looks delicious! Nice job!
I’m jealous that you were able to find the beef cheeks. I love how you changed up the dish. A mole sauce sounds wonderful. I have to say that despite the short list of ingredients in the book’s recipe, it made the best sauce!
Even my ethic markets couldn’t come through for me. Weird. But oh my this looks and sounds amazing! Great thinking!
Simply delicious looking!
I am also jealous that you were able to find beef cheeks! I would love to try them but would never pay so much money for them!!! Ok it is Kobe beef but come on! Great idea to turn it into a Mexican feast with tortillas and mole sauce!!!
Thank you for showing us the entire beef cheek-process. I had no luck and went with the beef roast but later was told to try an Hispanice market. Will do next time. What I liked most about your Post was that you took the daube an entire different way – and your presentation looks very pretty and obviously tasted delicious. I thought my photos of the daube were unpleasant. Dirty brown noodles are not especially appetizing.
Love the richness of your stew!
Great way to make this recipe work for you!