- Jewish Learning
Hearty, filling, and only requiring a few minutes of hands-on prep time in the kitchen, this slow-cooked beef cheek with gnocchi and carrots is sure to make an appearance on your dinner menus all through the winter.
2 pounds cheek meat
1 onion, diced
5 small carrots, diced
1 (8-ounce) box sliced mushrooms
1/3 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 225 degrees Fahrenheit. Heat three tablespoons oil in a pot. Brown meat on both sides and place in a nine- by 13-inch pan.
Add onions, carrots, and mushrooms to the pan. Sauté for 10 minutes; stir in flour. Add broth and wine; bring to a boil. Lower heat and simmer for five minutes. Pour mixture over meat. Cover and bake for eight hours.
Remove from oven and let cool for a few minutes. Using two forks, shred meat into small pieces (or strings, depending on your preference). Try to remove whatever fat you can from the cheek meat. Put the shredded meat back into the liquid vegetable mixture.
Stir gnocchi or pasta into meat and vegetable mixture and serve.
Photography by Miriam Pascal
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