The butcher shops here in Germany, actually, from what I have seen, in Europe in general, are not for the faint of heart. There are animal parts in the display case at my local butcher which I have yet to identify and am too afraid to ask about. It appears that nothing goes to waste. For this reason, I felt fairly confident when I set out to shop for this week’s French Friday’s with Dorie recipe, Beef Cheek Daube, that I would be able to find the title ingredient.
Luckily though, I also took Dorie’s advice and asked my butcher about beef cheeks early in the month. I was told that they do have beef cheeks, but that you have to arrive very early in the morning because they tend to sell out quickly. Well, those who know me well know that I don’t do anything early in the morning unless I absolutely have to. So instead I ordered my beef cheeks in advance (had to pay for them in advance too!) and happily slept in. For anyone who wasn’t able to track down beef cheeks, this is what they looked like.
Maybe now is the time to mention that I don’t even like beef stew. Never have. It’s weird, I know, but I guess we all have our issues. I basically made this for my husband. You’re welcome schatz.
In fact though, this beef stew wasn’t all bad, I actually liked the sauce, and the pasta, and the carrots. I loved the wine I served it with. Pretty much everything except for the meat. Yes, it’s official, I’m weird. I can live with that. And apparently so can my husband because it meant more stew for him.