Bistro M
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Bottomless Glass Wine Dinner Every Thursday


Beef cheeks or “cachete” as they are known here in the Valley are a typical dish for Sunday mornings with the family. I would like to give you a French take on beef cheeks. Of course you do not have to wait until Sunday to try this dish, It’ll be beautiful as a main course.

Braised beef cheeks



1 lb Veal shank

2 lb Beef cheeks, cut into 1-inch pieces

1 cup All-purpose Flour

1 ½ cup Cabernet or Pinot Noir

3 tbs Unsalted butter. (In the kitchen use only unsalted)

6-8 Green Onions, chopped

1 clove Garlic, minced

2 Celery stalks, chopped

¼ Cup Italian Parsley, chopped

1 tsp fresh Thyme leaves

1 tsp fresh Rosemary, minced

1 tsp fresh Marjoram or Oregano, chopped

1 fresh Bay leaf

6 whole Black Pepper corns

1 tsp Orange zest

2 cups Beef stock

Salt and Pepper In a heavy pot melt the butter until, in the mean time coat the meat lightly with flour. Sauté until light brown, add all vegetables, zest and herbs. Stir for 30 sec. add the wine, stir for 30 sec. add the stock. Bring to a boil and let simmer on low heat or in 300ºF oven covered for 3 to 4 hours until meat is tender.

Bon Appétit , Chef Marcel

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