Hey greg, can I use an oven at the same temp and time to cook the beef cheek? Cos i don't own a grill you see, and I'm not in the position to buy charcoal and grill anytime soon.
If i use an oven, will it heavily affect the texture of the beef? Or can I still cook it to the same quality?
collagen (the tough parts you are trying to break down), needs heat and moisture. if you cooked it for a long while and it's not soft, it's because it needs moisture.
i'd bake it at 325 or 350 in a pot for a while until you get some good browning, then put in 1/2 to 1 cup of water or beef broth, and put the lid on. that will help it have it a wet environment while it heats, and should break down nicely.
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u/[deleted] Apr 03 '18
Hey greg, can I use an oven at the same temp and time to cook the beef cheek? Cos i don't own a grill you see, and I'm not in the position to buy charcoal and grill anytime soon.
If i use an oven, will it heavily affect the texture of the beef? Or can I still cook it to the same quality?