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| Beef cheek slices |
The organic cow farmer gave me beef cheeks
for letting him took the cut grass from the field. Instead of slow long cooking to
tenderize it, I decided to use the multiple repeat cooking method instead, normally used
for cooking shin muscle. In this way, the meat stays firm while the tendon is soft
enough to eat.
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| Beef cheek in marinade |
1. Marinate cheek with 2% it weight of
salt, some black pepper, Sichuan pepper and bay leave for 3 days, turning over
everyday.
2. Bring to boil a pot of water or light stock
enough to cover cheek, put cheek in, simmer for 10 minutes. Remove from heat,
cover with lid and cool down slowly.
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| Beef cheek after cooking |
3. Repeat 3-4 more times until the texture
of tendon is soft enough.
4. Cut cheek into thin slices, reduce stock
to use as dipping sauce.
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