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45 Comments

  1. If you are braising, silver skin doesn't matter, yeah it fucks with the browning process a little, but you wouldn't notice it once cooked.

  2. I can not get over the cheese in this. I loved the meat part and maybe the mashed potatoes. I would prefer original potatoes. But why the cheese? And what kind of cheese? Gouda?

  3. I don't understand how you need to cook the flour and butter out in a roux for bechamel or veloute but just add it straight in liquid in a beurre marnier?

  4. Did you dry that beef before browning? The term is "brown", not sear for the cook process you were attempting.

  5. FIrst time ever having Beef Cheeks was at Joel Robuchon's 3 Michelin star restaurant in Las Vegas. The most amazing beef dish EVER!! Hard to find locally. Luckily found one butcher that will order them in, coming in a 25lb box. Can't wait to prepare this recipe this coming weekend. Thnx

  6. Stupid question, but why was the beef stock kinda jelly looking? Is it better than typical beef stock?

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