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Grass Fed Beef & All Natural Vegetables
For the Heart, From the Heart       Recipes       (307) 534-2289
Mexican Braised Beef Cheek
Serve this dish with tortillas on the side, or use as a stuffing for burritos.

Serves 4-6

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)
Chili powder
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, 10-inch skillet.
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 powder, cumin,
and salt. Cook and stir until hot and bubbly. Pour contents of pan over meat. Cover, and
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 a stuffing
for burritos.

Notes on trimming beef cheek:  
Beef cheeks, as received, include a lot of fatty tissue. Before trimming the fat, remember
that grassfed FAT contains the Omega-3 fatty acids, CLA, and Vitamin E that make grassfed
beef so nutritious. Trim fat if you insist, but you rob your dish of flavor and nutrtition.

Cheek meat may also come with some tough, GREY or white skin attached, which is the inner
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 tissues
will become soft with cooking.