On Sat, 07 Mar 2009 19:23:35 -0600, Omelet >
wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> Anybody out in Usenet land ever cook them?
>
>Hell yes! :-) Around here they are called "Barbacoa".
>Best damned taco meat in the area!
>
>>
>> We got a package of beef cheeks at a supermarket in the next county
>> today after D's car got serviced at the dealer.
>>
>> Back home I struggled to cut away the fat and much of the connective
>> tissue, and reduced the mass by about half.
>
>What a loss! The connective tissue is what makes it!
>
>> I tossed the cheek meat
>> with dried and ground New Mexico red chiles, salt and pepper. I
>> seared the cheek chunks in butter and olive oil in a sauce pan and
>> added a beer and some homemade beef stock. Then I added lemongrass,
>> ginger, powdered galangal and fish sauce. It's oven braising right
>> now.
>>
>> We shall see.
>>
>> How do you cook beef cheeks?
>
>I pressure cook them. Most of the mexicans in this area slow cook them,
>without trimming them. The connective tissue melts down and turns into
>gooey goodness. :-d
>
>I pressure cook them for about 45 minutes then let the broth settle and
>chill for defatting, then I add the chilis and stuff to make taco meat.
>
>It am good shtuff.
>
>Seriously, try googling for Barbacoa recipes...

Om, I've eaten barbacoa on numerous occasions. I live in Cow Hill,
Texas, fer catsake. Note, however, that I added Asian flavors to what
I cooked. My target was rather far from yours.

And fortunately, my meat trimming skills are weak enough that plenty
of connective tissue remained to make the dish unctuous over rice
after a two and a half hour braise.
--
modom

ambitious when it comes to fiddling with meat