Beef Cheek Recipe

Al Ha’esh

1. 1

   Prepare the Beef Cheeks

   Season the beef cheeks with salt and black pepper on all sides.

2. 2

   Sear the Beef

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned beef cheeks and sear them for about 3-4 minutes on each side until browned. Remove from pot and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrots, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

4. 4

   Add Liquid and Herbs

   Pour in the beef broth, and add the rutabaga, bay leaves, and thyme. Stir to combine.

5. 5

   Cook the Beef Cheeks

   Return the seared beef cheeks to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the beef is fork-tender.

6. 6

   Finish and Serve

   Once cooked, remove the beef cheeks and vegetables from the pot. Serve the beef cheeks with the rutabaga and a dollop of grated horseradish on top. Garnish with chopped parsley.