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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
Among the many treasures of Moroccan cooking is the art of braising beef cheeks — a dish that exemplifies the country’s culinary cultural richness.
Braising is a cooking technique that involves slow-cooking meat in liquid, allowing it to become tender and infusing it with flavor. Beef cheeks are particularly suited to this method due to their rich marbling and connective tissue that breaks down during cooking, resulting in a succulent and melt-in-your-mouth texture.
Whether enjoyed on a special occasion or as a comforting family meal, this dish invites you to savor the rich flavors and tender texture that define Moroccan cooking. Embrace the adventure of recreating this masterpiece at home and create a symphony of flavors that elevate the beef cheeks to a dish fit for royalty.
To serve, spoon the braised beef cheeks over couscous or mashed potatoes and garnish with fresh herbs like cilantro or parsley. The dish pairs beautifully with a side of roasted vegetables or a crisp salad to balance the richness of the meat.
2 beef cheeks
2 bay leaves
1 onion, quartered
5 tablespoons Tuscanini Extra-Virgin Olive Oil, plus more for drizzling
1 red bell pepper, sliced into thin strips
8 cloves garlic, sliced
1/2 long green chili pepper, sliced into thin circles
3 dried guajillo peppers
1 cup cherry tomatoes
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons sweet paprika in oil
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon cumin
3 tablespoons Tuscanini Tomato Paste
1 15-ounce (425-gram) can Glicks Chickpeas, drained
1 cup chopped fresh cilantro
2 and 1/2 cups boiling water
Preheat oven to 285 degrees Fahrenheit (140 degrees Celsius).
Place the beef cheeks, bay leaves, and onion in a medium-sized pot. Fill with water until meat is completely covered and bring to boil. After five minutes, lower heat to medium-low and cook for 45 minutes. Remove meat from water and let cool completely.
Once the meat is cooled down, cut meat into one-inch cubes. At this point, cut off any pieces of fat connected to the meat.
In a wide, shallow pan, heat the olive oil over medium-high heat and add the bell pepper, garlic, chili pepper, guajillo peppers, and tomatoes and cook for five to six minutes, until a little softened. Add the spices, tomato paste, and chickpeas and mix to combine.
Add the meat cubes and cilantro and give everything a stir to get all those spices into the meat. Add the boiling water to cover the meat and veggies and drizzle with olive oil.
Bring the stew to a boil and cook for 10 minutes. Then transfer the pot to the oven and cook for three to four hours until fork-tender. If you prefer less sauce, cook uncovered for another 10–15 minutes.
Photography by Sina Mizrahi
Food Prep by Leah Hamaoui
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