Beef cheeks are rippled with gelatin and perfect for braising until tender.
Ready to discover what may just be your new favorite beef cut? You might have actually been eating it all along in barbacoa tacos…
It’s beef cheek, and yes, it’s exactly what it sounds like. The problem is, most places (at least in Texas) sell a pretty gnarly untrimmed version of this – trust me, I had to do some serious trimming to get it to look as pretty as it does above, but if you can find a butcher or carniceria who will trim away most of the crap, you’re onto a good thing.
These cheeks are laced with delicate seams of fat and collagen, just waiting to be broken down into impossibly soft deliciousness…. FYI, beef cheeks are amazeballs in the smoker too, cooking up like little mini briskets but with the added bonus of a much faster cook time. This recipe braises them in a dark beer based aromatic liquid and then let’s all those flavors shine over a plate of creamy grits. It’s a pretty fabulous dish for winter time- indulgent, rich and filling.