Beef Cheek Sandwich

Chef John Tesar serves up a delicious meaty sandwich that's a crowd pleaser at his restaurant, Knife

Beef Cheek Sandwich

4 - 1 pound  beef cheeks (silver skin and cartilage removed)
4tbsp olive oil
Salt and pepper to taste
1 diced Spanish onion
2 peeled and diced medium carrots
2 cloves garlic
1 bay leaf
1 small bunch of thyme
1 tbsp vegetable oil
6 shallots
¼ cup of red wine vinegar (to be added immediately prior to cooking cheeks)
3 cups of red wine
8 cups of veal stock

Pour vegetable oil in a large sauce pan over medium heat and sweat all vegetables. Continue stirring and cook until vegetables are caramelized, add thyme and bay leaf. Deglaze with red wine and reduce wine by 2/3, then add veal stock. Keep on medium heat until the liquid is sauce consistency.

Season beef cheeks vigorously with salt and pepper. In a sauté pan on high heat, heat vegetable oil until almost smoking. Sauté seasoned beef cheeks and sear on all sides. Remove from sauté pan and pat off excess oil from pan.

Place cheeks in a roasting pan and completely cover with braising liquid. Cover with parchment paper and aluminum foil. Place pan in oven at 275 for 3 ½ hours. After 3 ½ hours remove from oven, remove foil and parchment paper and allow cheeks to become room temperature. *The cheeks which can be reheated in warm braising liquid or kept in refrigerator covered for 5-7 days.

To serve,  grill one piece of artisanal bread. Heat beef cheek in liquid (simmer not boil) until cheek is warm throughout. Remove from liquid and place on grilled bread, finished with classic bordelaise sauce (see below) and sautéed wild mushrooms.

Sauce Bordelaise

16 oz. Demi-Glas
4 oz. red wine
3 ounces ruby port
1 oz. shallot, minced
¼ tbsp crushed peppercorns
1 pinch thyme
¼ bay leaf

Combine all ingredients except the Demi-glas  Reduce by ¾. Add Demi-glas and simmer till sauce consistency. Season with salt and pepper if needed. Strain (optional).


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