Michal Frischman
Written for Mishpacha Magazine
Yes, I know cheeks are limited because there are only two per cow, but there’s just no other cut that delivers on flavor, softness, ability to be rewarmed without losing quality, and ease of preparation.
This sauce can be used on any low-and-slow cut, like brisket or flanken. I’m not telling you how to live your life, but I would serve these over some creamy mashed potatoes, garnished with some daikon cress tossed with a little olive oil, lemon juice, and salt.
Ingredients:
4 beef cheeks
1/4 cup olive oil
3 large onions, diced
1 carrot, finely diced
1 celery, finely diced
1 7-oz tube tomato paste
1 cup red wine
1/3 cup soy sauce
2 tsp salt
1/2 tsp black pepper
1/4 cup honey
1 head garlic, cloves crushed
2 bay leaves (optional)
3 cups chicken stock
In a large heavy-bottomed pan, heat oil and sauté onions, carrot, and celery until beginning to soften, about 10 minutes. Add tomato paste and cook 3-5 minutes, until color deepens slightly.
Add wine, soy sauce, salt, pepper, honey, garlic, bay leaves if desired, and chicken stock; then add meat. Cover and bring to a boil, then lower to a simmer and cook until extremely tender, about 2.5-3 hours.
