Ingredients

Check off ingredients as you go

Serves 6

• 1.5kg (3.3 lbs) beef cheeks, cleaned
• 2 bay leaves
• 1 large onion, finely chopped
• 5 garlic cloves, finely minced
• Olive oil
• 2 tablespoons tomato paste
• 2 level tablespoons sweet paprika
• 1 level tablespoon cumin
• 1 teaspoon turmeric
• 3 dried red chilies, seeded (optional)
• 1 marrow bone (optional)
• 300g (10.5 oz) canned chickpeas or 150g (5.3 oz) soaked overnight
• Beef broth - see tips at end of recipe
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. Place the cheeks (previously cleaned) in a Dutch oven with water and boil for 5 minutes. Discard the water. This step removes impurities from the meat.

2. 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.

3. Add the bay leaves, marrow bone, tomato paste, spices (and chickpeas if pre-soaked). Cover with water to the top. Cook under pressure in a pressure cooker for 35 minutes from the whistle (otherwise about 2 hours covered). Once time is up, check that the meat is tender by inserting a knife - it should come out easily. Let cool, then cut into large cubes/slices.

4. Check for doneness, add chickpeas (if already cooked). Bring to a boil, then lower heat and continue cooking over low heat so the sauce reduces and thickens. Salt lightly at the end of cooking if needed - beef cheeks are generally quite salty.

Serve with steamed potatoes, rice, quinoa, or couscous.

Tips and Organization

• Generally count half a beef cheek per person.
• For the beef broth, I use the liquid from cooking the cheeks in the pot. If you’ve properly boiled and discarded the first water, it should be clear as the meat will have been rid of impurities. Otherwise, strain before using.
• If the sauce is too liquid, let it reduce or add 1 tablespoon of cornstarch mixed with ½ glass of water to dilute it.
• Like most braised dishes, it’s even better the next day, reheats perfectly, and freezes well. It’s therefore ideal for holidays or entertaining. If desired, and for children, you can omit the chilies or replace them with 1 spoonful of harissa or hot paprika.
• Instead of chickpeas, you can use carrots which will take on a delicious flavor in the sauce.
• You can add ½ bunch of fresh chopped cilantro when serving.
• For Passover, omit the chickpeas.

Looking for other beef cheek recipes? You’ll probably love Pkeïla, a spinach and bean stew or Bsal ou Loubia, meat stew with onions and beans

To learn all about meat cuts in Israel and their uses, check out my guide to meat in Israel