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Forum
-> Yom Tov / Holidays
-> Succos
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amother
Seashell
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 Tue, Oct 10 2017, 9:50 pm
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I have a very traditional soup I want to serve for a night meal with chunks of cheek meat in it. My problem is that I cooked the soup before I had the meat at home. How can I very simply cook the meat now so I can add it to an already flavored soup?
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amother
Seashell
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Tue, Oct 10 2017, 10:32 pm
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Anyone? I would like to prepare it still tonight or early tomorrow morning.
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Pooh
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Tue, Oct 10 2017, 10:35 pm
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I would use a Crock pot with chicken or vegetable stock
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amother
Seashell
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Tue, Oct 10 2017, 11:26 pm
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Just cover it in chicken stock and cook? Would baking it on a lower temp for several hours have the same outcome?
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33055
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Tue, Oct 10 2017, 11:55 pm
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I would sear it at a high temperature first.
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amother
Brunette
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Wed, Oct 11 2017, 12:14 am
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Cheek meat is best seared then cooked on a low dinner for several hours with onion, garlic, herbs and spices ... tender and delicious
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amother
Seashell
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Wed, Oct 11 2017, 1:43 am
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How important is the searing step? Can I get away with just the baking part?
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jewwoman
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Wed, Oct 11 2017, 3:33 am
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U need to just seal the mear by searing it in a pan quickly wont take long thrn cook it for a good few hours
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tichellady
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Wed, Oct 11 2017, 11:50 am
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You absolutely do not need to sear it.
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reality mom
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Wed, Oct 11 2017, 12:12 pm
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Im a huge cheek meat fan. The way we do it is goulash style. Tons of onions and potatoes, just about covered with water. Paprika, salt, garlic powder. Cook for two hours. Cheek is the softest meat that exists. Yum!
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