beef cheeks?

Hi,
I have now called EVERY butcher in Chicago (and some in the suburbs) and none of them have what I am looking for. Well, they do, but only in 50 lb cases that I must buy in entirety, or veal cheeks, which I don't want.

My question is, what can I use in place of beef cheeks - I was going to braise & shred and use as filling for ravioli. I have braised those huge 'bistec' steaks and used them for burritos and such, but don't know if it would be tender enough for a ravioli.

Thanks in advance!

I've used braised shredded oxtail for ravioli with good results ... don't know if that's the effect you're looking for or not. Maybe the wrong end of the animal for you?

messycook wrote:Hi,
I have now called EVERY butcher in Chicago (and some in the suburbs) and none of them have what I am looking for. Well, they do, but only in 50 lb cases that I must buy in entirety, or veal cheeks, which I don't want.

My question is, what can I use in place of beef cheeks - I was going to braise & shred and use as filling for ravioli. I have braised those huge 'bistec' steaks and used them for burritos and such, but don't know if it would be tender enough for a ravioli.

Thanks in advance!

messycook,

Have you tried Mexican butcher shops/counters as well? We were at la Chiquita in La Villita (Pulaski south of 26th) a few days ago and there was a visually impressive heap comprised of several whole cabezas de vaca. I don't know if they'd be willing to remove cheeks from head but you could ask... or else buy the whole head... ravioli d' occhi di bue, ravioli di cervello, they might be interesting too...

Speaking some Spanish would make the negotiation easier.

Buona fortuna/buena suerte...

Antonius

Messycook,

I have also seen "cachette" or beef cheeks in several of the Mexican groceries alond Cermak/18th St./S. Ashland.

For cheap!

Heya, messy...

If you're not adverse to a small change (and I completely understand if you are), I'd second nr706's suggestion. I, too, wanted to do a cheek ravioli, and surrendered to oxtail with very, very happy results.

Chicken liver sauce... ooooooooooooo.

Thank you for the suggestions everyone, I went with oxtails (7 lbs of them!) and the raviolis turned out quite well.

It was a lot of work (braised Weds., shredded Thurs., made pasta Fri.) but for a birthday dinner with friends, it was worth it.

Messy!

What type of sauce did you use with your ravioli?

Regards,

Hi Cathy, I used the sauce I braised the oxtails in. Here is my recipe:
-cook 3 cups chopped onions and 1 cup chopped carrots and 2 cloves of elephant garlic in the remaining oil in the pan from browning the meat. In the last few minutes, add some fresh savory and 4 bay leaves. Then add:
-about 4 cups red wine, bring to a boil, then add
-2-28 oz cans of crushed tomatoes
-put the oxtails in the sauce, cover tightly, and cook in 300 degree oven for 5 hours.

Let cool overnight and scoop the fat off the top. Shred the meat off the bones, and set aside (filling should be pretty dry for raviolis). Reheat the sauce (I strained half of it because it was very chunky).

It was good and our guests had multiple servings, but I found that I only ate a little bit, as I was tired by the time it was done. I feel like I "taste in my head" for weeks as I am planning what to cook, shop, etc., and by the time it's done, I'm sick of it!

Old thread, I know, but I was at a Super Wal-mart in the far NW suburbs and found them at $2.24/lb with two to a package.

Rick T. wrote:Old thread, I know, but I was at a Super Wal-mart in the far NW suburbs and found them at $2.24/lb with two to a package.

I have seen them in all of the Super Walmart stores in McHenry Co. as well as MOST Mexican stores including LaRosita's.

HI,

I found beef cheeks for $2.49 per pound at Lewis Market (on Grand Ave, just east of Green Bay Road) in Waukegan. These cheeks from Iowa were in two-pound packages.

I thought braising them would keep the house warm, fragrant and satisfy a culinary curiosity of mine: I don't recall eating beef cheeks. I know I never cooked any ever.

Food as entertainment!

Regards,
Cathy2

Cathy, I saw those beef cheeks in the Lewis flyer and was curious about them. How did they turn out for you?

Katie wrote:Cathy, I saw those beef cheeks in the Lewis flyer and was curious about them. How did they turn out for you?

It is on my cooking list for this week, I will gladly let you know.

This is supposed to be a very touch muscle from all the chewing cattle do. If cooked right, it is supposed be like a beefy pulled pork.

Regards,
CAthy2