Type what you have

Ingredients

• ✓ beef cheek
• olive oil
• salt
• cumin
• black pepper
• water
• yellow onion
• garlic

Instructions

1. 1 Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
2. 2 Pour water into a slow cooker.
3. 3 Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
4. 4 Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

By streetgang

Ingredients

• ✓ beef cheek
• onion
• garlic
• chicken broth
• soy sauce
• green onion
• white sugar
• sesame oil
• sesame seed
• kimchi
• flour tortilla

Instructions

1. 1 Heat a large pot over medium-high heat. Cook beef cheeks until browned on both sides, about 5 minutes. Stir in onion and garlic; cook and stir until onion begins to soften, about 5 minutes.
2. 2 Stir chicken broth, soy sauce, green onions, sugar, and sesame oil into the pot. Bring to a boil. Reduce heat to low; simmer until beef cheeks are tender, about 2 hours.
3. 3 Remove beef cheeks from the pot using a slotted spoon; cut into bite-size pieces. Arrange beef on a dish and sprinkle with sesame seeds.
4. 4 Place a scoop of beef and some kimchi over each tortilla.

By hello angie

Ingredients

• ✓ beef cheek
• olive oil
• onion
• carrot
• garlic
• beef stock
• red wine
• porcini mushroom
• beef bouillon
• thyme
• bay leaf

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
3. 3 Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
4. 4 Bake in the preheated oven until beef is very tender, 5 to 6 hours.
5. 5 Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

By Robert Smith