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.
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
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.
You will also like