Cheek of beef

See Illust. of Beef.

See also: Cheek

References in periodicals archive ?
For his main, Marc had chosen the cheek of beef (PS12.
BRAISED CHEEK OF BEEF "DAUBE DE BEOUF" INGREDIENTS: 5 x 200g portions of beef cheek, trimmed of all fat 1/2 head of garlic, sliced in half 1 stick celery, chopped 1/2 onion, chopped 1 bay leaf 1/2 sprig of thyme 1/4 bottle of red wine 1/2 litre of chicken stock 1.
To match the roast loin and braised cheek of beef, pancetta and truffled creamed potatoes, we were treated to two reds, one from each side of the Garonne.
The chef who has lived and worked in Majorca for the past 20 years will serve up a range of food such as salad of cod with oranges, black olives and sherry dressing and braised cheek of beef garnished with olives and leek, followed by truffle cream of chocolate and olive oil with fleur de sel raspberry and bell pepper jelly.
The braised cheek of beef comes with a tartar of oyster and beef with salsify and a good oxtail sauce.
Braised cheek of beef with colcannon (pictured) INGREDIENTS: 6 x 10oz portions of beef cheek, trimmed of all fat; ' head of garlic, sliced in half; 2 slices celery, chopped; 1 onion, chopped; 1 bay leaf; 1 sprig of thyme; ' bottle of red wine; 1 litre of chicken stock; 4 tomatoes, finely diced; 6oz of peeled onions; 5 rashers of bacon (cut into lardons); 1 bunch of flat parsley leaves; 1 tspn salt; ' tspn white pepper METHOD: In a hot frying pan add a little oil and brown the cheeks of beef on all sides.