Meat, Western

Beef Cheeks Burger

My first time ever cooking beef cheeks! I had seen this at the premium butcher and decided to try it. Beef cheeks takes an extremely long time to cook, but when it’s done, it’s so soft and gelatinous. Well, not that gelatinous, but definitely it doesn’t have the firm meaty texture of regular cuts of beef.

I decided to just cook them simply. My supermarket ran out of non-alcoholic red wine so what I did was to first sear the beef cheek, and then in my cast iron enamel pot, simmer it with a whole bottle of passata, chicken stock, lots of rosemary sprigs, garlic, a dash of Maggi seasoning (or Worcestershire sauce), salt. Because this took almost three hours to cook! The resulting sauce was soooooo sweet! But like I swore to my mom who had come to visit that night, I did not add any sugar! The sweetness really came from the hours of simmering, rendering the tomato passata sweet naturally.

The next day, I turned the beef cheeks into a burger. It was the bomb! Soft buttered toasted buns, alfalfa sprouts, baby spinach leaves, beef cheeks and slather some of its sauce over.

I doubt I’ll be making this again not because it’s not delicious, but nobody in the family liked the soft gelatinous texture of beef cheeks. Oh, well. At least I enjoyed my cheeks!

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