Moroccan Braised Beef Cheek

Slow-braised beef cheek in warm Moroccan spices, fall-apart tender in a rich, tangy sauce.

Prep: 15 minRest: 18 minCook: 1h 10minTotal: 1h 43min2 servings

Ingredients

For the Beef

  • 300 g beef cheektrimmed of excess fat
  • 1 tsp (5 g) olive oil

For the Braise

  • 1 onion (100 g) onion, dicedsmall
  • 2 cloves garlicminced
  • 1 carrot (100 g) carrotdiced
  • 1 Tbsp (35 g) tomato paste
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) ground coriander
  • ½ tsp (1 g) smoked paprika
  • ½ tsp (1 g) cinnamon
  • ½ tsp (1 g) turmeric
  • 1 cube beef stock cube
  • 300 ml water
  • 1 leaf bay leaf
  • ½ tsp saltto taste
  • ¼ tsp black pepperground, to taste

To Finish

  • 1 tsp (5 ml) lemon juice
  • ¼ tsp chilli flakes(optional)
  • 1 Tbsp corianderor parsley, chopped(optional)

Method

  1. Sear the beef cheek aggressively in the oil until browned all over. Remove.
  2. Add the onion and carrot and cook for ≈5 minutes.
  3. Add the garlic, tomato paste, and spices. Cook for 1–2 minutes.
  4. Return the beef cheek to the pot, add the stock and bay leaf. The liquid should come roughly halfway up the meat.
  5. Instant Pot: High pressure for 45 minutes, natural release for 15–20 minutes. Oven: Covered at 160°C for ≈3–3½ hours.
  6. The beef cheek should be fall-apart tender. If it isn't, keep cooking. Don't try to rescue it by shredding prematurely.
  7. Remove the beef and reduce the braising liquid uncovered until thick and saucy. Add the lemon juice and adjust the salt.
  8. Shred or slice the beef and toss it back through the sauce.
Divide into
2
servings

Nutrition Facts

Makes 2 servings

Serving size: 1 of 2 servings

Calories

Per serving

415

Total recipe

830

Total Fat
26g52g
Total Carbs
16.5g33g
Dietary Fiber
4g8g
Protein
31.5g63g

Meal Type

dinner