Mexican Braised Beef Cheek
Serve this dish with tortillas on the side, or use as a stuffing for burritos.
1.5-2 pounds grassfed beef cheek, trimmed and cut into pieces for browning
flour to coat meat
fat or butter for browning
3-4 cloves garlic, peeled and sliced
1-2 medium onions, peeled and sliced
2 cups diced tomatoes (or 1 can diced tomatoes)
Salt, to taste
Chopped fresh cilantro and chives, if available
Sour Cream, optional
Coat pieces of meat with a light dusting of flour. Melt fat or butter in heavy,
When fat is hot, brown meat on both sides, a few pieces at a time. Remove meat
to a slow
Add sliced onion to skillet, and cook until caramelized, adding garlic toward
the end. Add
tomatoes (with liquid if canned) and Worcestershire sauce. Season with chili
and salt. Cook and stir until hot and bubbly. Pour contents of pan over meat.
cook on low for 6-8 hours. Occasionally check to see that there is sufficient
liquid. Add water
if necessary to prevent meat from drying.
Prior to serving, stir with forks to break apart meat. Serve with chopped
cilantro and chives,
sour cream and tortillas. Or, use the slow-cooked meat and vegetable mixture as
Notes on trimming beef cheek:
Beef cheeks, as received, include a lot of fatty tissue. Before trimming the
that grassfed FAT contains the Omega-3 fatty acids, CLA, and Vitamin E that make
beef so nutritious. Trim fat if you insist, but you rob your dish of flavor and
Cheek meat may also come with some tough, GREY or white skin attached, which is
lining of the cheek and tongue. With a very sharp knife, carefully peel this
tough skin from
the cheek meat before proceeding to cook.
Any WHITE connective tissues may be left attached to the meat, as the connective
will become soft with cooking.