Braised Pescadero Beef Cheeks
Pescadero has a great little farmer’s market every Thursday
afternoon. That’s where we found a great ranch that sells free-range beef.
(Markegard Family Grass-Fed
pastured local meat, eggs and herd shares) Unfortunately
they were out of the beef cheeks that we desired. We arranged to meet one of
the owners the next day at the Half Moon Bay Farmer’s Market to pick up the
cheeks and a cross rib roast. Beef cheeks are an unusual cut that needs a long
cooking time but rewards you with a sweet savory product. They are very easy to
cook but they require patience – at least three hours.
Following is a list of ingredients. The trick is to first
brown the cheeks and bacon in a large casserole with olive oil then add the
vegetables and them brown them. Follow with remaining ingredients and cover.
Cook until tender. Pour into a roasting pan and roast uncovered at 375°F 30
minutes to caramelize meat.
We also bought some of the Pescadero Bakery’s famous
artichoke bread to serve along side – amazing. We also found baby russet
potatoes to complete the meal.
Beef cheeks (dice into ½ inch cubes)
Olive oil
Bacon
Carrots
Onions
Celery
Diced canned tomatoes
Chicken stock
(Sauté mushrooms in butter before adding)
Butter
Mushrooms
Basil
Oregano
Thyme
Baby potatoes
