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2012-06-05
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I never knew the cheek of a cow was so big until I tried the braised beef cheek at Villa Danieli. Beef cheek needs to be braised for many hours so it softens up. The great thing about beef cheek is that it is wonderfully tender that you can easily sink in a knife without actually sawing the meat.The braised beef cheek at Villa Danieli is my first experience in having such a large chunk in a single portion - I usually have it chopped up in a pie or lasagna. Flavour wise, it's very strong with tha
I never knew the cheek of a cow was so big until I tried the braised beef cheek at Villa Danieli. Beef cheek needs to be braised for many hours so it softens up. The great thing about beef cheek is that it is wonderfully tender that you can easily sink in a knife without actually sawing the meat.The braised beef cheek at Villa Danieli is my first experience in having such a large chunk in a single portion - I usually have it chopped up in a pie or lasagna. Flavour wise, it's very strong with that "beef fat" flavour (which people pay a lot of money for in wagyu, when you can get it cheaper in a beef cheek). Of course, being braised, it comes in a standard done-ness, which is not bloody and is thoroughly cooked, without being tough.
In terms of texture, it was really soft yet pleasantly coarse - it's very unusual for beef to have such texture; it's somewhere between wagyu and short ribs.
The mash did very well to soak up all that excess flavour and keep my stomach full and happy.
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