One of my "original" ideas that has great success with my loved ones! Beef cheek is a particularly tender and inexpensive cut. It can be found at butchers and is used like cuts for stews. It has the advantage of not being too fatty and melts in your mouth... Normal for cheek! You can also adapt it with other meats (I have done it with chicken and lamb) and also with fish (but use firm-fleshed fish, like snapper or others).
Sauté sliced onions in olive oil, set aside. Sear carrot slices, salt them, and set aside. Sauté beef cheek pieces cut into large cubes; salt them and set aside.
In the meantime, chop the garlic and ginger. Chop a small handful of parsley and set aside. Place a handful of raisins in a little water and microwave for three minutes.
Return the onions, carrots, and meat to the pot, and add the spices and chicken broth. Sprinkle with thyme, the garlic-ginger mix, and raisins, and add water to cover. Cook gently for two hours (for more tender meat) or in a pressure cooker for 1.5 hours (check occasionally).
To finish, sprinkle with coriander before serving with rice or steamed potatoes.
0 servings
4
EN 
TH