Soft, honeyed and delicious, beef cheeks offer a remarkable tasting experience. These cuts, known as galtes in Catalonia and by other regional names, come from the facial area of pigs or cattle and calves. They are naturally tender and lean, yet rich in gelatinous collagen that adds body to dishes. This combination makes them a valuable ally for skin health and joint strength, while delivering comforting, savory flavors that diners remember.
Cheeks are incredibly versatile in the kitchen. They can be heated gently with rice or a pasta like puntalette, simmered in water or a hot broth until just tender, or served as a main course with a satisfying accompaniment. A classic approach pairs them with mashed potatoes, sautéed vegetables, or a spoonful of roasted applesauce. As Chef David de Jorge, known as Robin Food, notes, cheeks adapt beautifully to many culinary settings. He is an ambassador for Dapsa recipes, a brand that specializes in offal products, with a focus on vacuum-sealed beef and distribution of high-quality meat products.
In casseroles and slow-cooked dishes, cheeks shine. Their collagen content provides a robust structural protein that supports skin and connective tissue, helping to maintain elasticity and strength as the body ages. This protein plays a central role in the dermis, contributing to a resilient, hydrated complexion and healthier joints over time.
Collagen also supports bones and muscles, contributing to overall mobility and vigor. When cheeks are cooked slowly, their flavors deepen and the meat remains moist, yielding a luxurious texture that elevates any meal.
Robin Food emphasizes the idea of adding warmth and personality to the dish. A touch of spice or a selection of aromatic herbs can lift the dish to a festive or adventurous note. The chef also promotes a campaign by Dapsa, encouraging care and patience in handmade meals prepared for holiday gatherings. The goal is to provide casseroles that feel crafted with time and attention, turning a simple ingredient into a centerpiece.
How to accompany them
When aiming for a luxurious presentation, serving cheeks with generous appetite works best. It is often wise to avoid an overload of starters that could dilute the meal and make it harder for guests to appreciate the main stew. Potatoes baked or roasted pair reliably with cheeks, while mashed sweet potatoes or roasted quince offer a complementary sweetness that shines in cooler months. In winter, an endive salad dressed with garlic, mustard, sherry vinegar, extra-virgin olive oil, and salt makes a bright, textural contrast.
Robin Food recommends presenting this Iberian delight as a central feature, known in different regions by various names such as cheek or galtes. The dish is best enjoyed hot, with a stew-like quality that carries both comfort and sophistication to the table.