Beef cheeks are packed full of gelatin that supports gut health, joints, hair, skin and nails. This piece of meat is taken from the facial muscle rather than the buttocks 🙂 Beef cheeks are inexpensive, tender and are super easy to prepare and cook. This dish is amazing accompanied by cauliflower mash or simply as is as a stew. Make double the amount and have some the following day for a gut loving breakfast or lunch.

 

Ingredients

2 large pieces of grass fed beef cheeks, chopped into medium chunks

5 cherry tomatoes

1/2 medium pumpkin, chopped into medium chunks (or 2 carrots)

1 capsicum (red or green), chopped roughly

1 medium brown onion, chopped roughly

1 medium zucchini, chopped roughly

1 tbsp oregano

2 tsp cumin

2 tsp himalayan salt

2 tsp cracked black pepper

1 clove garlic, crushed

2 tsp turmeric

1 cup bone broth (or water)

1 tbsp ghee (or coconut oil)

2 tbsp apple cider vinegar

 

Method

Saute garlic, onion oregano, turmeric and ghee (or oil) in a slow cooker or large saucepan until herbs become aromatic and onions soften.

Add beef cheeks, toss through and cook until slightly browned. Around 3 minutes.

Add bone broth (or water) and remaining ingredients.

Cook slowly in slow cooker for 8-10 hours or in large saucepan on medium heat for 6 hours.

Serve with cauliflower mash or as is.

 

Serves 2-3

 

You will also like

Cauli and Mince San Choy Bow

Hot and Spicy Capsicum Sauce