Finland Pt 2: Millers/Feges/Chuds Collab Dinner, Beef Cheeks in Mushroom Gravy with LeRoy and Lewis

beef cheeks

🥗Healthier: pork cheeks

💰Cheaper: beef shank

Pork cheeks are leaner and beef shank is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is more economical.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water is cost-effective.

Pre-trimmed beef cheeks are seasoned with coarse pepper and salt before being placed on the smoker.

Beef cheeks are cooked in a steam oven at a controlled temperature after being vacuum packed.

Chantrell mushrooms are chopped and tossed in melted butter with thyme stems, rosemary, and garlic, then seasoned with salt and set aside to roast.

Mushrooms are cooked down in a large Rondo until they release moisture and resemble a gravy.

Chicken stock is added to the cooked mushrooms along with cream, bay leaf, and flour to create a dark gravy.

The mushroom gravy is blended with the cream gravy to combine flavors.

Cut beef cheeks are warmed gently in the mushroom gravy before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens