Ingredients
Check off ingredients as you go
Serves 6
- 1.5 kg (3.3 lb) beef cheeks, trimmed
- 2 bay leaves
- 1 large onion, finely chopped
- 5 cloves garlic, finely sliced
- Olive oil
- 2 Tbsp tomato paste
- 2 level Tbsp sweet paprika
- 1 level Tbsp ground cumin
- 1 tsp turmeric
- 3 dried red chilies, seeded (optional)
- 1 marrow bone (optional)
- 300 g (1½ cups) canned chickpeas, or 150 g (¾ cup) dried chickpeas soaked overnight
- Beef stock - see the tips at the end of the recipe
- Salt, pepper
Place the beef cheeks (already trimmed) in a Dutch oven or pressure cooker with water and boil for 5 minutes. Discard the water. This step removes the impurities from the meat.
In the same pot, sauté the garlic and onion in a drizzle of olive oil, add the beef cheeks and stir regularly to sear the meat on all sides.
Add the bay leaves, the marrow bone, the tomato paste, the spices (and the chickpeas if using soaked ones). Add enough water to just cover. Bring the pressure cooker up to pressure and cook for 35 minutes from the moment it whistles (otherwise about 2 hours, covered). When the time is up, check that the meat is tender by inserting a knife; it should slide out easily. Let cool, then cut into large cubes/slices.
Check the meat is done, then add the chickpeas (if already cooked). Bring to a boil, then lower the heat and keep simmering gently so the sauce reduces and thickens. Season lightly with salt at the end of cooking if needed; beef cheek is usually fairly salty on its own.
Serve with steamed potatoes, rice, quinoa or couscous.
Tips and planning
- Count on about half a beef cheek per person.
- For the beef stock, I use the liquid from cooking the cheeks in the pot. If you boiled the meat and discarded the first water properly, it should be clear, since the meat will have been rid of its impurities. If not, strain it before using.
- If the sauce is too thin, let it reduce, or stir in 1 Tbsp cornstarch mixed with 1/2 glass (100 ml) of water to dissolve it.
- Like most slow-cooked dishes, it’s even better the next day, reheats perfectly and freezes well. That makes it ideal for the holidays or for entertaining. If you prefer, and for the kids, you can leave out the chilies or replace them with 1 spoonful of harissa or hot paprika.
- Instead of chickpeas, you can add carrots, which take on a delicious flavor from the sauce.
- You can add 1/2 bunch of chopped fresh cilantro just before serving.
- For Passover, leave out the chickpeas.
Looking for more beef cheek recipes? You’ll probably love Pkaila, a Tunisian spinach and bean stew or Bsal (Loubia), a beef stew with onions and beans
To learn all about the meat cut numbers used in Israel and how to use them, take a look at my guide to meat in Israel