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#Slow #Cook #Beef #Cheeks
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This guide shows you How To Cook Beef Cheeks
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can you boil water in an instant pot
This guide shows you How To Cook Beef Cheeks
Watch This and Other Related films here:
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
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14 Comments
Barbacoa is made with beef cheeks. Barbacoa is used mostly for tacos. But you can eat it anyway you want.
it tastes gamey….yuck!
isn't that beef stew?
love watching a pro in the kitchen. great recipe. never had beef cheek. reminds me of how I braise short ribs or oxtails
That looks delicious but I would triple or quadruple the gravy.
I have made this quite a few times and it always turns out great, thanks for the recipe.
Didn't even pull the meat apart for us to see. Don't get me started on the mash. Do you think that mash looks cool? The clue is in the name.
Wrong wrong wrong!!!
just bought a kilo of beef cheeks today and i will cook in Chimay beer and i will cut up one cheek into small bits so they disintergrate into the sauce with onions and mushrooms
This just doesnt do beef cheek justice. I am liking your videos, but reconsider how youre cooking the cheek. This connective tissue shouldnt be trimmed. It wants to be put through hell! I cut mine into random 2-3 in pieces and cook in a basic roast pan on 420F+ for 2-3 hours. I use dark sauces and mild spices and it always comes out extraordinary! Use peanut oil, soy sauce, oyster sauce, then after mixing it all over throw in pepper, chili powder, not too much because the oyster sauce is so flavorful.the sauce will caramelize, the tissues will melt, and it will be an absolute MESS! YOU WILL ENJOY CLEANING IT UP!Also i cook two at a time like this because the stuff does really stick to the pan and you will want to make more as soon as you get done with the first batch.
thanks
Very Good Demonstration,thank you.I was wishing that the camera was focused on the Dish in the Pot,rather than the Chef.Also,in this Country ,add a big table spoon of Vegemite.
RJN4444 – but if you reduce the stock, not only does the water evaporate, but also some of the stock, the gelatinous meat juices, itself.
no – they would not have any flavour – its all in the stock – also, I would reduce the stock at the end rather than thicken with starch – better and more intense flavour