Today ButcherBox is sharing a super yummy recipe with us!
They’re also offering us an AMAZING deal this week, so scroll down below to find out more or click here.
I’m always talking about how we need to try to eat more cuts of meat, varied cuts, and try new things.
(I especially think organ meat is important by the way.)
Beef cheek may not be something you’ve thought of eating before, but it can definitely make some GREAT tacos.
You really have to try this!
Beef Cheek Tacos
Beef cheeks come from the facial cheek of the cow and are rich with connective tissue. When
cooked slowly, beef cheeks are succulent and tender, owing much of their flavor to the cheek’s
role of constantly chewing.
Method: Brine with your favorite seasonings and cook slowly over low heat until tender and
– Braise (Dutch oven)
Temp: Bring meat to room temp before cooking. Use a meat thermometer to ensure that meat
is done (185-190°F).
Servings: 8 Prep: 12 hr Cook: 3 hrs
Dax Phillip’s taco recipe is a great twist on the traditional tacos de lengua found at your local
taqueria. Phillip artfully replaces beef tongue with brined and braised beef cheeks, which share
the shreddable, tender texture of such cuts as pot roast or pulled pork.
Ingredients for the brine:
● 2 lbs ButcherBox beef cheeks, fat trimmed
● 6 c of water
● Juice of 1 lime
● Juice of 1 orange
● 1 whole guajillo chili, stem and seeds removed
● 1 whole dried chipotle chili
● 1 whole puya chili
● ½ c sugar
● 1½ Tbsp salt
● 4 cloves garlic, smashed
Ingredients for the tacos:
● 2 c water or beef stock
● brined beef cheeks
● 2 Tbsp olive oil (like this one)
● fresh cilantro, roughly chopped
● 1 shallot, minced
● ½ avocado, diced
● 1 whole lime, cut into quarters
● warmed flour tortillas (find gluten free at the store, use corn if you can tolerate, or make your own!)
1. Make the brine by adding everything but the beef cheeks to a stock pot. Both the peel
and the squeezed juices of the lime and orange should be included. Bring to a simmer,
stirring to ensure the salt and sugar dissolve. Once dissolved, remove from the heat, and
let it cool.
2. Add the beef cheeks to a large sealable bag and pour in the cooled brine. Seal and
place in the refrigerator overnight.
3. The following day, pour out the brine, and pat the cheeks dry. Add beef to a large saute
pan or Dutch oven. Add about 2 cups of water or beef stock, bring to medium heat,
cover. Reduce the heat to medium-low once it comes to a boil. Cook for about 3 hours.
4. After 3 hours, remove the beef cheeks, and let them cool on a plate. Once cooled, slice
and then chop the cheeks.
5. To serve, heat a large skillet on medium-high heat and add 1 tablespoon canola oil. Add
beef cheeks and cook until they have a nice sear.
6. When you are ready to serve, add the beef cheeks to a warm,toasted tortilla. Top with
fresh cilantro, minced shallot, a bit of avocado, and a squeeze of lime juice.
You all know I’m a huge fan of ButcherBox and their grass fed beef, pork and chicken.
This week only we are running a great deal for our PFW readers who want to try ButcherBox.
Just click here and you’ll automatically get 3 packages of bacon added to your first order!
The offer is only valid until Tuesday the 4th of April. Find out more here https://www.butcherbox.com/paleo-for-women-bacon-fans/