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Ingredients
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3 pounds beef cheek meat
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1 tablespoon olive oil
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¼ cup salt
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2 teaspoons ground cumin
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ground black pepper to taste
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2 cups water, or more as needed
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½ yellow onion, halved and thickly sliced
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3 cloves garlic, chopped
Directions
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Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
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Pour water into a slow cooker.
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Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
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Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.
Cook’s Note
This recipe calls for a lot of salt, but it is needed.
Nutrition Facts (per serving)
316 | Calories |
26g | Fat |
1g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 316 | |
% Daily Value * | |
Total Fat 26g | 34% |
Saturated Fat 10g | 51% |
Cholesterol 80mg | 27% |
Sodium 77mg | 3% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 18g | 36% |
Vitamin C 1mg | 1% |
Calcium 8mg | 1% |
Iron 0mg | 2% |
Potassium 25mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.