Beef Cheeks

This rich tender meat is a new Basque favorite—despite its former life as an oft-discarded cut of beef. The slightly gelatinous nature of the cut makes it perfect for braising until super tender, similar to the short rib. On weekends, txahal masailak are paraded out of the village butcher’s shop in metal pots. They sit in a pool of thick, dark brown sauce, ready to heat and eat at gastronomic societies, the pot to be returned the following week. One of San Sebastián’s most famous beef cheeks is from the pintxo bar Borda Berri, on the crowded Calle Fermín Calbetón. Bite-size pieces of beef are served over a potato puree laced with goat cheese and drizzled with tomato sauce and parsley oil. If you’d like to re-create their beloved pintxo, just trim the meat to pintxo size. However you serve it, this short rib–like dish will become a new favorite.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut each cheek into three equal-size pieces. Season thoroughly with salt and black pepper.

Step 2

2. In a Dutch oven, heat 1 tablespoon of the olive oil over high heat. When the oil is very hot, add the meat and sear without moving for about 2 minutes. Once browned on the first side, turn it over and reduce the heat to medium-high. Cook for about 2 minutes more, or until well seared on each side. Remove and set aside on a plate.

Step 3

3. Add the remaining 2 tablespoons olive oil to the pot over high heat. Add the onion and garlic and cook, scraping up any browned bits from the bottom of the pan, for about 2 minutes. Add the carrots, leeks, and tomato, along with a pinch of salt. Cook over medium heat, stirring occasionally, for about 10 minutes.

Step 4

4. Arrange the beef cheeks on top of the vegetables and raise the heat to medium-high. Add the wine and simmer for about 10 minutes to reduce. Add the stock and bring back to a simmer. Cover and reduce the heat to low so the mixture is at a very gentle simmer. Cook for 2 hours, or until a knife inserted into each beef cheek comes out effortlessly.

Step 5

5. Carefully remove the beef cheeks and set aside on a plate. Strain the mixture from the pot, discarding the vegetables. Return the strained liquid to medium-high heat and cook for about 10 minutes to reduce. Add the butter, stir, and cook for another minute. Return the beef cheeks to the pot with the reduced jus.

Step 6

6. If serving immediately, cook for about 10 minutes more, until the liquid is rich and glazed. If serving later, store the mixture in the refrigerator. When ready to serve, return to the heat and cook for about 10 minutes to reduce.

Step 7

7. Serve the cheeks alone or on top of a bed of mashed potatoes.