Description
- Tender, flavorful beef cheek meat cooked to perfection. Ideal for tacos, stews, BBQ, or any dish where bold flavors shine.
Ingredients
Scale
- 2 lbs beef cheek meat, trimmed of sinew and excess fat
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tsp Mexican oregano
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 1–2 dried chilies (optional, for heat)
- Salt and pepper to taste
Instructions
- Prepare the meat: Trim beef cheeks, removing any sinew or excess fat. Season generously with salt, pepper, cumin, and chili powder.
- Sear the meat: Heat olive oil in a skillet over medium-high heat. Sear the beef cheeks on both sides until browned.
- Build the base: In a slow cooker, Instant Pot, or Dutch oven, layer onions, garlic, and seasoned beef cheeks.
- Add liquid: Pour in beef broth, apple cider vinegar, and add dried chilies (if using). Ensure the liquid partially covers the meat.
- Cook:
- Slow Cooker: Cook on low for 8-10 hours or high for 4-6 hours.
- Instant Pot: Pressure cook on high for 50-60 minutes, followed by natural release.
- Stovetop: Simmer on low heat for 3-4 hours, ensuring the liquid doesn’t dry out.
- Shred and serve: Once tender, shred the meat with two forks. Use in tacos, stews, or BBQ sliders.
- Prep Time: 20 minutes
- Cook Time: 8 hours (for slow cooker; adjust based on method)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 4 ounces (112g).
- Calories: 250 kcal per serving
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Beef Cheek Meat