Nutrition Facts
4 servings
4
Recipe for Beef Cheek with Spices, Carrots, and Raisins
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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).
Ingredients
3 White onion
2 Carrot
800 Beef cheek
5 Dried grape
400 Aromatic Thai rice
1 Small thumb of fresh ginger
2 cloves Garlic
1 Coriander
5 Ras el-hanout
5 Cumin
5 Turmeric
1 Clove
1 pinch Crushed black pepper
Olive oil
Salt
Thyme
Directions
1
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.
2
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.
3
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).
4
To finish, sprinkle with coriander before serving with rice or steamed potatoes.
Ingredients
Ingredients
3 White onion
2 Carrot
800 Beef cheek
5 Dried grape
400 Aromatic Thai rice
1 Small thumb of fresh ginger
2 cloves Garlic
1 Coriander
5 Ras el-hanout
5 Cumin
5 Turmeric
1 Clove
1 pinch Crushed black pepper
Olive oil
Salt
Thyme
Directions
Directions
1
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.
2
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.
3
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).
4
To finish, sprinkle with coriander before serving with rice or steamed potatoes.
Notes
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Bubulle8033
Traditional cooking, excellent meat Small downside: lack of spices It is necessary to double or even triple the amounts To thicken the sauce, I used cornstarch, but next time I will use flour. -
annieapoge
Hello Mrs. Friedmann? A thousand thanks for this delicious recipe. In the preamble, you write... It can be adapted with other meats (I did it with chicken and lamb) and also with fish (but use firm-fleshed fish, like red snapper or the l... Could you clarify which fish or the l... you meant? Thank you in advance. -
PatCh
Great recipe. I just made it, and it's a real treat. I added two star anise for a fresher note. I cooked the meat in the broth and spices for a good hour, before adding carrots and onions (coated with a spoonful of flour) for another hour and just 10 minutes with the soaked raisins. -
beatrice_f99
Thank you for your feedback! Yes, you are absolutely right; the fish should be added in the final moments, just as you would do for prawns. However, if you are using squid, cook it for a long time, more than 30 minutes, and then it will be good; you can start from the beginning. -
danielle-b94
I suggest making your recipe with monkfish, which interests me, but monkfish should cook quickly; I should therefore simmer all the ingredients separately, and then add the monkfish at the end of cooking? Thank you for your advice.
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