Braised beef cheeks with cabernet sauce

Beef second courses
braised beef cheeks with cabernet sauce

I have made this dish many times because it is a great make ahead of time dish. When a winery party is for 20 or 30 people I have to do as much as I can days before the event. The main reason, however, is that it tastes great and does not cost a fortune to buy the ingredients. The hardest part is finding beef cheeks...restaurants love them for their menus and there are not a lot since each cow only has two! Plus a lot of butchers kill the cow using a method that precludes using the head for anything else. I finally used veal cheeks for this recipe. As with a lot of braised meat recipes the flavor improves after a day or two. (but tastes great right away, too)

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