![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxNDbH006ImA99kqx8mSJJqWY636eF56ye4GOmoGrvyelpaNxjVPXG6abl8aUc__gBBIxV7rHqdhX68aBrzqhpTc5W4Zga2g_tVMIrjN858J0eyHwwqaZeTwtZ08UWQyU0cwXRDxnn_eX/s320/Cheeky+007.jpg)
And on it went...until I had beef cheeks smothered in stinky cheese. It was braised beef cheeks covered in Chimay Classique. Although their beers are more well-known, the Chimay Trappist monks also make a great range of Belgian cheeses. All of their cheeses are the same basic Passendale-esque recipe, washed in beer, but aged for different periods of time. The gooey, stinky little slivers melting into my demi-glace
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyspdwMpItYUtjnkpMk3E5qWw3n3gpOqc2xqUhMPD6UBXRNP9B29AroXvp6Xa0tHLGdIsWMOxKEL59TNjAWWvvYYPHFcrn9NDe64AsQvv_9O-PNf9eJoAHQ_m0l5YhaxJgmllOpSZreeG/s320/Cheeky+005.jpg)
And the moment passed. But it stuck with me, waiting for a moment to revive itself into the forefront of my consciousness. Then I saw them - my lovely cheeks. Cryovac'd in a sturdy little plastic bag, waiting for me in the butcher's meat case. What to do with them, was the obvious question. In a passing thought, I wondered if I could serve them rare, like a steak. Cheek Steak. Philly Cheek Steak! I took the idea and ran.
To construct a proper steak sandwich, I needed the right bread. I made a full-bodied loaf (or mini-loaves) of rye bread, sweetened with roasted garlic pureed into the dough. To put the "cheese" back in "cheek steak," I had hoped to buy the Chimay Classique I loved so much before.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwN0lNtbtAGrEU3aAR5oZwd9czCywOQY8njChrlLVEiZ2XGdjFjh8-4DA4sVOtfkD7qZQr8xePf_FbCPLiSEqWNFD7880xflxshf4CRUWVv1fwi7nnbzedtY3v5knpR69jYEZSCpR67ND5/s320/Cheeky+006.jpg)
The cheeks were comparatively easy; I tossed them in a low oven with a diced onion, a can of beef broth, and a bottle of malty, Belgian-style ale (but without the imported price tag). They slowly broke down into a tender mass over 3 1/2 hours.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtZtkvhGGnMaZTx3sZG2-EhYlS6I0PPwB2Wo4pmKL3JzkrVh_ClKVbL1Cs0DL0lnMH0Xg7-a7EdXA-ml69pmrotfkorDyFHArpoQ5GNL92JNBNUDxEilaowOIcuMhIlBO3FGdbM8Ey9w9/s320/Cheeky+009.jpg)
And voila! The unctuous flavor of the beef cheeks,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7ubhIetkkZkWBV9A1Epe5VjbUY_tQU5Ue38fR95sRbdlDmv57PumLLlUDVx9mCqmAde0ulkxdTobFKuBSQl7oPo0qE8nbOOVBDU_78MwEl8KhcW_ZCu92yVIGIY8e2BKh0OjdL5NPTKY/s320/Cheeky+010.jpg)
1 comments :
looks tasty
Post a Comment