The Most Tender Beef Cheeks. Easy Recipe.
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- čas přidán 4. 06. 2019
- HI all,
One of my subscribers asked me to make some beef cheeks. In this video I would like to show you my way on how to get the most tender beef cheeks. You will be able to cut it with a spoon. All the secrets to get this tenderness you can find in my video.
#Beefcheeks #beef #meat #kokocooks #cooking #comfortfood #howtocook #easyrecipe #easy #recipe #recipes #easyrecipes #diner #lunch #beefcheeksrecipe
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Great classic recipe. This is delicious.
That looks amazing!
Koko that was a great cook. I just dropped a video on beef cheeks yesterday and agree they are amazing if cooked right. It's interesting to see two completely different methods come out so tender. New sub here looking forward to watching your channel.
Your channel is a bomb! Love it!
perfect God bless you
Thanks a lot! God bless you too!
Hooray! Congratulations! 1000 followers!
Thanks a lot ! you will have it pretty soon as well!
Very good and valuable pieces of beef. We have such very rarely sell.
they are usually sold in the markets or at the butcher shops.
@@KokoCooks we sell beef, which eats weed and that's it. There is no balanced full feed. Therefore, marble meat is only in the form of steaks from Australia, and they cost as little as a small plane.
Hello from mother Russia comrade. You are doing great, i found you because of youtube ad, keep moving forward, your recipes are really cool. Good luck!
Thank you comrade ! I will make a lot more to make you happy !
only a minor thing , but salt and pepper your meat before you put it on to cook. It just makes it a bit easier to work with and you get better coverage . I will be trying your recipe today it looks great. Oh and for any aussies out there muscat nut is nutmeg .
Yeah my bad for the naming. I live in Switzerland, and we have 3 names on every spice, in German/Italian/French, but not in English, so it gives me a headache to retranslate it into English. As for pepper and salt, pepper corns, once crushed, might burn, if you put them into the hot oil, it will bring the “burnt effect” to the dish. And for the salt; it might have a chemical reaction beforehand with a meat making it not as tender, if you season it before. To be clear, there is nothing wrong with it, but it might have consequences. Thank you for your comment !
@@KokoCooks its all good , each cook has their own way and I understand your method is what you have developed and tried and tested it. I do much the same , do what works me me and carry on cooking . Beef cheeks are relatively new here , like maybe only the last couple of years , till then I had never heard of them and I have been a cook most of my working life . Beef , lamb (but not mutton or hogget) , are plentiful here and not that expensive so we tend to eat the better cuts and not so much the slow cook cuts of meat , but a lot of cooking shows now do slow cooked meats as delicacy cooking. Its the middle of winter here and its still 16 Deg during the day.
Ohhh wow, we are expecting second heat wave next week, the temperature will go up to +46 C, so we are all, basically will slow cook ourselves 😅
Ohhh wow, we are expecting second heat wave next week, the temperature will go up to +46 C, so we are all, basically will slow cook ourselves 😅
Dude you rock…
Thanks 🙏🏻
I did 3lbs frozen beef cheek in instant pot with water and 3 tsp pink salt. X2 hrs. Super tender! Delicious and the health benefits are amazing!
Sounds great! Gotta try this!
I chill the broth, remove some fat for other dishes and drink the broth towards the end of my fast. It’s a super food,
Sounds great! Do you anything extra to the broth ?
@@KokoCooks
Pink salt and organic black pepper.
I had it today mixed into saute’ cabbage and broccoli with garlic, ginger, lemon, cayenne. So good! I’m going make another one on Monday. A girl from Czechoslovakia said to try it with no water low crockpot overnight. I want to try that too. I bet it would be good in a smoker!!
Beef oxtail & femur broth is my fav broth but cheeks make lots of collagen gelatin too! I give some to my big dogs too for their joints. 🤗 They love it!
Braising is always good. Try to decrease the temperature next time though, until the liquid is almost not bubbling. Using cast iron is also great for that, either on the stovetop or in the oven. I would suggest reduce the sauce at the end to boost the flavour and to make it thiker as well. If you do it in pressure cooker or Instand Pot I would reduce the liquid first (especially the wine) and maybe use already reduced stock. You can do it in your oven over night at 75°C in the dutch oven or another pot. Works well with stuff like short ribs, goulash, boeuf bourguignon.
You will not believe it, but that’s exactly what I did last night!went for 95 degrees C over a night (9ish hours) and l’est it rest for another 3-4 hours in the oven. It was A M A Z I N G!
@@KokoCooks :D What did you do as a side dish?
With stuff like beef cheeks and short ribs the longer you cook them, the better. 48h or even 72h will work great. You can go lower with the temperature, 60°-65° will work, even 58° for meets with less intermuscular fat. For me stuff like this is even better than a filet.
Actually I am brasing some beef cheeks in my Instant Pot right now :D Maybe it's not the best texture wise, but it is really quick and delicious. Real soul food!
It looks like my last message was never sent... I will repeat myself. I had it with some great Italian pasta and homemade pomodoro sauce, semi hot. It was best dish for me this week 🤤🤤🤤
If somebody says beef scheeks one more time!!!!!!!
I’m gona pistol whip them!!!!!!! Lol
BEEF CHEEEEECKS ! 😂😂😂
update , the beef cheeks were so tender i was surprised , and the taste was great . i left out the ginger and chilli as i have picky eaters but they loved it .
Ohhh thanks a lot ! Hope you will try my other recipes ! (Hint: my next recipe will be about fall off the bone pork ribs, with a secret marinade) I will upload it on Monday!
At the beginning of the video, half a glass of wine is right. But only a hobby colleague will notice that a lot less wine goes to the pan than it was at the beginning of the shooting :))) 5:51
:)
this is a magic bottle !