Ingredients
- 3 lbs. Beef Cheek
- 2 Tbsp. Chef Merito® Chicken Seasoning
- 1 tsp. Chef Merito® Garlic Salt
- 4 bay leaves
- 1 tsp. salt
- ½ Tbsp. olive oil
- 2 carrots, peeled and rough cut
- 1 stick of celery, rough cut
- ¼ tsp. Chef Merito® Black Pepper
- ½ tsp. ground cumin
- 1 garlic bulb
- ½ white onion, sliced
Garnish
- ½ cup green salsa
- ¼ cup cilantro
- ½ cup white onion, chopped
Preparation
- Rinse the beef cheek thoroughly and place it in a stock pot deep enough to cover the beef cheek with water.
- Add chicken seasoning, bay leaves, salt, pepper, garlic salt, cumin, carrots, onions, and celery to the pot.
- Cook on low-medium heat for 2 hours and 45 minutes to 3 hours.
- Remove the beef cheek from the pot and let it cool for 20 minutes.
- Cut the beef cheek into ½-inch cubes or rough cut and taste for flavor. Add chicken seasoning to taste if needed.
- In a pan over medium-high heat, add olive oil and the chopped beef cheek. Brown to your liking.